2 cups raw organic almonds or pecans (for a more rich taste or blend the 2)
6 Medjool dates, pitted
3 tablespoons unsulphered organic blackstrap molasses
1 teaspoon ground cinnamon
1/2-inch nub fresh ginger
dash ground cloves
dash ground nutmeg
pinch of sea salt
For rolling:
shredded unsweetened coconut (optional)
6 Medjool dates, pitted
3 tablespoons unsulphered organic blackstrap molasses
1 teaspoon ground cinnamon
1/2-inch nub fresh ginger
dash ground cloves
dash ground nutmeg
pinch of sea salt
For rolling:
shredded unsweetened coconut (optional)
Throw all the ingredients into a food processor. Roll into bite sized
balls. Roll in shredded coconut... and Voila!, easy, healthy balls for
any Holiday party!
Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting
Soft, cake-like cookies with the tastiest cream cheese frosting ever!
Yield: 2 dozen small
Prep Time: 30 minutes
Cook Time: 9 minutes
Total Time: 39 minutes
Prep Time: 30 minutes
Cook Time: 9 minutes
Total Time: 39 minutes
Ingredients:
1/4 cup softened butter
1/4 cup coconut oil*
1/3 cup + 1 tablespoon granulated sugar**
1 tablespoon molasses
1 teaspoon vanilla
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup grated carrot
1/4 cup pecans + more for garnish, if desired
frosting:
2 oz. softened cream cheese
1/4 cup softened butter
1 teaspoon orange zest
1 cup powdered sugar
1/4 cup coconut oil*
1/3 cup + 1 tablespoon granulated sugar**
1 tablespoon molasses
1 teaspoon vanilla
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup grated carrot
1/4 cup pecans + more for garnish, if desired
frosting:
2 oz. softened cream cheese
1/4 cup softened butter
1 teaspoon orange zest
1 cup powdered sugar
Directions:
Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.
Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.
For the frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans if desired.
Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.
For the frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans if desired.
*If you do not have coconut oil, simply use butter.
**If you do not have granulated sugar and molasses, simply use brown sugar.
**If you do not have granulated sugar and molasses, simply use brown sugar.
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