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!