Coconut Carrot Cookie
This Saturday, Bryanna and I went out for a crazy girl’s night dinner at Food & Thought; and when I say crazy, I mean half-a-glass-of-wine-crazy. Though F&T is one of our favorite spots with its incredibly fresh, healthy food selection, we had no idea they served dinner until this weekend. We ordered the BBQ chicken special and had a delicious glass of Chardonnay — so simple, so yummy. We couldn’t wait to dive into their raw and gluten-free desserts after we finished our first course, and this is when we discovered their “Surprise Cookie.”
The Food & Thought Surprise Cookie is made of coconut, carrots, sugar, oats, rice flour, vanilla, coconut oil, pecan, chocolate and salt. I loved the idea of bringing a carrot cake-like essence to a cookie, but I wanted to put a little twist on it. For a healthier cookie, I wanted to figure out how to replace granulated sugar with coconut sugar, how to create a more cohesive texture and replace the rice flour with brown rice flour for just a tad bit more nutrients (because we can all use as much as we can get, right?!).
Ingredients
1 cup coconut flakes, unsweetened
1/2 cup coconut sugar
1 cup shredded carrots
1 cup oats
1/2 cup brown rice flour
1/2 teaspoon vanilla extract
1 cup coconut oil
1 tsp baking soda
1 egg
Salt
Directions
Preheat oven to 350 degrees F.
Place coconut flakes, carrots and oats and half the amount of coconut oil in a food processor and blend until the coconut shreds are basically 1/2 of the size prior to blending.
Add the chopped coconut, carrots and oats into a bowl.
Add the remaining ingredients: coconut sugar, brown rice flour, vanilla, baking soda, egg, salt, chocolate chips and the remaining 1/2 cup of coconut oil and mix until blended together. The batter will be moist and a thick, grainy texture.
Place a piece of parchment paper on a cookie sheet.
Place cookie dough balls on the sheet.
Bake for about 13 minutes or until the cookies are not gooey in the middle.