Pumpkin Carrot Cakies


These delicious cookies came out with a cake-like texture, so I decided to dub them “cakies.” They are egg-free, using mashed banana and apple sauce as binders. If you’re avoiding sweeteners, leave out the dates/honey.

Pumpkin Carrot Cakies

Yield: 6 large cakies

1/3 cup coconut oil
1 ripe banana, mashed
1/2 cup unsweetened apple sauce
3-4 chopped dates or 2 Tbsp raw honey
1/2 cup pumpkin
1 tsp vanilla extract
1/3 cup coconut flour
1/2 tsp baking soda
1 tbsp cinnamon
1 tsp fresh ginger, grated
pinch of ground clove
1 cup shredded carrots

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Combine coconut oil, banana, apple sauce, dates, pumpkin and vanilla in your food processor and process until smooth. This is a good way to go easy on sore joints, which many with AI diseases live with – me included. You can also do this part by hand.

Stir in coconut flour, baking soda, and spices until you have a nice batter. Add your carrots and mix them in.

Form the dough into six patties. The cookies won’t spread out and will rise just a little bit. It works best to flatten them out, almost like hamburger patties.

Place on your parchment paper-lined cookie sheet and pop in the oven for 30 minutes, or until cookies are done in the middle. Enjoy!

5 thoughts on “Pumpkin Carrot Cakies

    • Hi, thanks for stopping by! Congratulations on your decision to begin AIP! Having a few recipes for treats can definitely ease the transition. Best of luck as you begin the AIP journey!

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