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Paleo Carrot Cake Cookies with Vanilla Glaze
For Carrot Cake Cookie
For Maple Glaze
Preheat oven to 350 degrees and line rimmed baking sheet with parchment paper.
In a stand mixer cream butter and maple sugar until light and fluffy, 3-5 minutes.
Add in egg and vanilla extract. Mix on medium until completely blended.
In a small mixing bowl whisk together almond flour, coconut flour, baking soda, and salt.
Add flour mixture to creamed butter and mix until incorporated.
Add in carrots, walnuts and raisins and mix until incorporated.
Roll a tablespoon of dough into a ball and place on baking sheet. Lightly flatten down with the palm of your hand to form the cookie, as these will not spread much while baking.
Bake for 12 minutes, or until cookie has completely set and bottom is lightly browned.
Whisk all ingredients together. If glaze is too thin you can add a teaspoon of powdered sugar at a time until it has reached the desired consistency.
- This recipe was updated on March 6, 2018.
- The original recipe included Vanilla Maple Frosting to top the cookie. After re-testing we preferred a simple glaze. Here is the original frosting recipe:
Vanilla Maple Frosting:
- 1/2 cup + 2 tbsp palm shortening
- 1 tbsp coconut flour
- 1 tbsp arrowroot flour
- 1 tbsp pure maple syrup
- 1/4 tsp vanilla extract
- Mix all ingredients together in a stand mixer or hand mixer until creamy. Taste and adjust sweetness as desired.
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