Asian•healthy

Sugar Free Carrot Cake Cookies

Nana's Little Kitchen recipe - Asian

Ingredients

Quantities are shown as originally provided.

1/2 cup unsalted butter, softened
1/2 cup Gentle Sweet or 1 cup confectioners Swerve
2 large eggs
1 1/2 teaspoon vanilla extract
1 cup finely shredded carrots
1/2 cup chopped walnuts or pecans
1 cup THM baking blend * OR make a Quick Mix DIY baking blend
3 tablespoons protein powder
1/4 cup chopped and shredded unsweetened coconut (process for a few seconds to make it grainy instead of shredded)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 tsp ground cinnamon
1/4 teaspoon ground ginger
1/8 tsp. ground nutmeg (optional)
1/8 tsp mineral salt

1
Cream the butter and sweetener together until it is smooth.
2
Add in the 2 eggs and vanilla and mix well.
3
Next stir in the shredded carrots, processed coconut and chopped nuts. (Don't leave large chunks of nuts when chopping as large lumps might bread up the texture of the cookie).
4
On top of the well mixed wet ingredients place the baking blend, protein powder then top it with the baking soda and baking powder plus the spices and salt. Mix these together well.
5
Chill these in the fridge for at least 30 minutes.
6
Once it is well chilled prepare a baking sheet pan with parchment or a silicone mat.
7
Scoop the cookies out with a cookie scoop that will use about 2 level tablespoons of batter at a time. If you don't have one just try to measure this out and lightly roll the cookies into a ball and smash down lightly to make them somewhat flat but rounded on top.
8
I made two batches of these and they keep their shape amazingly well.
9
Pop them in the oven and check on them in 10 minutes then bake for a few more minutes until they are a nice golden brown on the bottom and light golden on the top.
10
Cool completely and then either top the cookie with the icing to make 24 or make the sandwiches as shown to make 12 sandwich cookies.