Carrot Cake Cookies with Crushed Pineapple – Coconut Free
Is your mouth watering?
Don’t worry, mine is too even though I single handedly polished off a batch of these beauties and still am craving more.
Yes, they are that good.
I will admit, I struggled with what to title these (yes, #firstworldproblem) because I didn’t want to cave into the “healthy”, “lower sugar”, yada yada yada title I surely could have given then because they are all of those things.
Then it hit me- what makes these different than your average Carrot Cake Cookie?
They are free of COCONUT!
I will be honest, I never jumped nor will jump on the coconut train. Ever since I was old enough to remember the smell of sunscreen I’ve been off put by eating anything with coconut in it.
No, I’m not allergic or fat phobic of its saturated fat content, but rather repulsed by its taste.
(PS- What foods repulse you?! I’d love to know!)
So, nonetheless, Carrot Cake Cookies with Crushed Pineapple- Coconut Free became the title!
But, who really cares about the title anyways, it’s all about the Pinterest worthy images, right?
Whether you pin these, make these, or just simply look at them, know they are made with love from the Shaw Kitchen to yours!
Coconut Free Carrot Cake Cookies
- 14 ounce can crushed pineapple in 100% juice lightly drained
- 4 medium carrots grated
- 1/2 cup stevia or sugar
- 1 teaspoon vanilla extract
- 2 medium eggs or 1 large egg
- 1/3 cup plant based butter spread vegan, melted (or butter)
- 1 1/4 cups whole wheat flour
- 2/3 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup chopped almonds
- Preheat oven to 350 degrees F.
- Lightly drain about 1/4 cup of juice from the pineapple. Save juice for a margarita, set aside.
- Pour crushed pineapple into a large bowl. Add carrots, stevia, vanilla, eggs and melted butter and stir together until uniformly combined. Set aside.
- To a medium bowl, add flour, oats, baking powder, cinnamon and kosher salt, mix.
- Slowly add the dry flour mixture into the wet at about 1/2 cup at a time. Batter will be sticky.
- Fold in the chopped almonds and spray three baking sheets with cooking spray.
- Spoon batter onto the sheets to yield 20 to 24 cookies.
- Bake for 18 to 20 minutes, or until lightly browned on top.
- Remove from oven and let the trays cool on wired rack (or the stove top burners).
- Enjoy or save in an airtight container for up to 7 days in the refrigerator for best consistency, or freeze for up to 3 months.
Looking for other delicious cookie choices? Then check these out!