Sugar Free Carrot Cake Cookies
These soft, warmly spiced carrot cake cookies are prepared with a sugar-free sweetener, finely grated carrots, coconut, and walnuts for a satisfying texture and classic bakery-style flavor. The dough is chilled before baking to help the cookies hold their shape, and the finished cookies may be enjoyed plain or topped with icing.
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Ingredients
- 1/2 cup room-temperature unsalted butter
- 1/2 cup sugar-free sweetener such as Gentle Sweet
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup finely shredded carrots
- 1/2 cup chopped walnuts
- 1/4 cup unsweetened coconut finely processed
- 1 cup baking mix
- 3 tablespoons protein powder either vanilla or unflavored
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon mineral salt
Instructions
- In a mixing bowl, beat the softened butter together with the sweetener until the mixture becomes smooth and thoroughly blended. This creates the foundation for the cookie dough.
- Add the eggs and vanilla extract to the creamed mixture, then stir until everything is fully incorporated and the batter appears even in texture.
- Fold in the grated carrots, the finely blended coconut, and the chopped walnuts. Mix well so these additions are distributed evenly throughout the dough.
- Add the baking mix, protein powder, baking soda, baking powder, cinnamon, ginger, nutmeg, and mineral salt over the wet mixture. Stir carefully until a uniform dough forms and no dry pockets remain.
- Cover the bowl and refrigerate the dough for at least 30 minutes so it can firm up and become easier to portion.
- Line a baking sheet with parchment paper or a silicone baking mat. Scoop the chilled dough into portions of about 2 level tablespoons each. If shaping by hand, roll the dough into balls and gently flatten them slightly so they keep a rounded top.
- Place the cookies into a preheated oven. Begin checking them at the 10-minute mark, then continue baking for a few additional minutes until the bottoms are golden brown and the tops are lightly browned.
- Remove the cookies from the oven and allow them to cool completely. Once cooled, they may be finished with icing as individual cookies, or paired with icing between them to create 12 sandwich cookies.
Notes
The original method does not specify an oven temperature.
For the most even texture, chop the walnuts finely so large pieces do not interfere with shaping or baking.
The icing is optional and not included in the provided ingredient list.