04 Apr Carrot Coconut Cookies
Becoming a mommy has given me a whole new appreciation for cookies…. and bribery. “Want a cookie? Better eat your dinner!”. “I’ll give you a cookie if you come inside right now?”. “Why don’t you just sit here for 5 minutes and enjoy a nice cookie (aka sit still where I can see you while I make dinner)”… The possibilities with cookies are endless! We go through a lot of cookies at our house, and thus I realized quickly that I needed to come up with some healthy cookie recipes! I love these little goodies because I can use the leftover carrot shreds that I get after juicing (rather than throwing them away) in addition to other simple ingredients that I often have on hand. I will say these cookies are rather bland as I don’t add extra sugar or salt, however you can a little honey and sea salt if necessary. Enjoy!
- 2 eggs
- 1/4 cup coconut oil
- 6 prunes (About 1/2 cup raisins can be used instead. I prefer prunes as they have much less sugar.)
- 1/2 banana, mashed
- 2 cups shredded carrot (I used the ground carrot shreds leftover from juicing)
- 1 cup dried coconut, unsweetened and shredded
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- Preheat oven to 350.
- Finely chop prunes or pulse in food processor a few times until finely chopped.
- Stir in mashed banana and eggs (or simply add to food processor and pulse a few more times).
- Add in the remaining ingredients and stir well (or continue pulsing in food processor until mixed).
- Form into balls or patties and place on cookie sheet.
- Bake about 10 minutes.