5 from 4 votes
Carrot Cake Cookies with Crushed Pineapple - Coconut Free @shawsimpleswaps
Carrot Cake Cookies with Crushed Pineapple- Coconut Free
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Carrot Cake Cookies with Crushed Pineapple - Coconut Free and Dairy Free @shawsimpleswaps
Course: Dessert
Servings: 22
Calories: 90 kcal
Author: Elizabeth Shaw
Ingredients
  • 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
Instructions
  1. Preheat oven to 350*F.
  2. Lightly drain about 1/4 cup of juice from the pineapple. Save juice for a margarita, set aside.
  3. Pour crushed pineapple into a large bowl. Add carrots, stevia, vanilla, eggs and melted butter and stir together until uniformly combined. Set aside.
  4. To a medium bowl, add flour, oats, baking powder, cinnamon and kosher salt, mix.
  5. Slowly add the dry flour mixture into the wet at about 1/2 cup at a time. Batter will be sticky.
  6. Fold in the chopped almonds and spray three baking sheets with cooking spray.
  7. Spoon batter onto the sheets to yield 20 to 24 cookies.
  8. Bake for 18 to 20 minutes, or until lightly browned on top.
  9. Remove from oven and let the trays cool on wired rack (or the stove top burners).
  10. 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.
Nutrition Facts
Carrot Cake Cookies with Crushed Pineapple- Coconut Free
Amount Per Serving (1 g)
Calories 90 Calories from Fat 32
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Sodium 60mg 3%
Total Carbohydrates 10g 3%
Protein 3.5g 7%
* Percent Daily Values are based on a 2000 calorie diet.