Easy Healthy Carrot and Ginger Cookies2

Easy Healthy Carrot and Ginger Cookies.

Huge YAY for these easy healthy carrot and ginger cookies! Seriously easy to make and serisiouly delicious! As you know we’re having a break from adding natural sweetener to our healthy real food sweet treats (should we call them ‘unsweet treats’?). It really turns out you don’t even need to add the sweetener! Plus we’re definitely feeling benefits from the lack of sweetener!

Easy Healthy Carrot and Ginger Cookies

We made our cookies extra special by making them in to sandwich cookies! We used our Carrot Cake Frosting recipe. So… shall we call them sandwich cookies? Or maybe these are whoopee pies? Anyway we mentioned in that carrot cake recipe that everything double decker is better… sooooo… we smell a new obsession!

Easy Healthy Carrot and Ginger Cookies4

Let us know what you think of these delicious healthy carrot and ginger cookies! We love them! Perfect with a cup of tea before bed.

Always merrymaking,

Emma + Carla

Easy Healthy Carrot and Ginger Cookies3

Get merry app

Healthy Carrot and Ginger Cookies
Serves 16
Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Stuff you need
  1. 2 cups carrot grated
  2. 1 cup unsweetened shredded coconut
  3. 1 cup almond meal
  4. 1/4 cup butter, ghee or coconut oil, softened
  5. 1 cm piece fresh ginger grated
  6. 2 tsp. cinnamon
  7. 1 tsp. nutmeg
  8. pinch of salt
  9. 1 egg
For the filling (optional)
  1. 3/4 cup unsweetened shredded coconut
  2. 1/3 cup butter cubed
  3. 1/2 lemon juice and rind
  4. 1 tsp. 100% vanilla extract
Now what
  1. preheat the oven to 180°C (350°F) and prepare a baking tray with baking paper.
  2. In a large bowl combine all the ingredients except the butter and egg.
  3. Add the butter and egg and mix well, the mix should stick together.
  4. Roll and flatten mixture in to desired cookie size, we did small ones and made 16.
  5. Place on to the baking tray and bake for 25 minutes.
For the filling (optional but you really should)
  1. In your blender or food processor whiz the coconut until super fine.
  2. Add the butter cubes and continue to whiz, it should be getting smooth.
  3. Add the lemon juice, rind as well as the vanilla and continue to whiz.
  4. Once the cookies have cooled, spread filling on the top side of one cookie and sandwich the other cookie on top. Continue to do this for the rest of the cookies! YUM!
Merrymaker Tip
  1. We chose not to add any sweetener. If you like it sweet feel free to add 1 or 2 teaspoons of honey or maple or rice malt syrup to the cookie dough.
The Merrymaker Sisters | Easy Healthy Recipes + Online Yoga and Pilates Program https://themerrymakersisters.com/