Carrot Cake Cookies

Carrot Cake Cookies

Carrot cake cookies! Whaaaat! Is there anything better? Made with ALMOND PULP!  🥕🍪


  • 1.5 cups almond pulp (leftover from making nut milk)
  • 1 cup food processed carrots (about 3 small carrots)
  • 1/2 cup raisins 
  • 1/4 tsp all spice
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp pink salt
  • 1 Tbsp coconut palm sugar or sweetener of choice
  • 1 flax egg (1 Tbsp flax seed meal mixed with 2 Tbsp + 1.5 tsp water). Let sit 5 minutes to thicken.
  • 2 Tbsp + 1 tsp pure maple syrup
  • 2 tsp vanilla extract
  • 1/2 tsp apple cider vinegar


  1. Mix all dry ingredients together.
  2. Mix wet ingredients into flax egg.
  3. Pour wet mixture into dry and combine with a spoon.
  4. Using a small cookie scoop, scoop rounds onto parchment lined cookie sheet, and press to flatten. 
  5. Bake at 350 for 30 minutes.
  6. Let cool and then refrigerate to let the cookies further “set” — since the almond pulp and carrots both naturally hold moisture, these will be a little crumbly. Flavor is heavenly!!!

    Recipe and photo contributed by @granolabarregirl

    Ellie's Best

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