Coconut Flour Carrot Cookies

These delightfully healthy treats are based on a recipe of a friend and colleague who shares her creations and experiments with me. Thank you Kim Tulloch for sharing and inspiring me with your ideas.

Simple, wholesome, gluten-free, Paléo and vegan, these Coconut Flour Carrot Cookies are a great breakfast option or healthy snack on the go for all kinds of eaters. The combination of coconut, carrot and cranberry will make your tastebuds sing! 

Serves: 24

Prep time: 10 minutes

Cook time: 14 minutes


1/2 c apple sauce
1/2 c maple syrup
2 flax eggs (2 Tbsp of ground flax mixed with 6 Tbsp water)
1/8 c oil
2/3 c coconut flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 c grated carrot
1/2 c dried cranberries
1/4 c pumpkin seeds
1/4 c unsweetened shredded coconut


  1. Preheat oven to 350 degrees.
  2. Mix ground flax and water and set aside for at least 5 minutes.
  3. Mix apples sauce, maple syrup, flax eggs, and oil.
  4. Mix coconut flour, baking soda, cinnamon and sea salt. Add to the wet ingredients and stir.
  5. Stir in carrot, cranberries, seed sand coconut.
  6. Place on parchment paper lined baking tray and bake for 14 minutes.

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