Would you ever believe that carrots, sweet potatoes, and bananas could make such a delicious cookie? These aromatic cookies are soft and chewy with a subtly sweet, buttery flavor. These won't even make it out of the kitchen.

Carrot, Sweet Potato, and Almond Cookies [Vegan, Gluten-Free]

$2.99
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Ingredients

  • 2 cup almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 whole sweet potato (boiled and peeled)
  • 1 cup baby carrots
  • 2 medium bananas
  • 1 tablespoon olive oil
  • 1 tablespoon  vanilla extract
  • 1/8 teaspoon almond extract
  • 1/2 cup unsweetened almond milk

Preparation

  1. Preheat oven at 350°F, prepare a cookie sheet with a parchment paper and grease it well.
  2. Combine the first three dry ingredients in a mixing bowl and mix very well until there are no lumps.
  3. In a food processor combine rest of the ingredients and grind very smooth.
  4. Now pour the blended liquid mixture into the dry ingredients and whip thoroughly with a spoon.
  5. Drop about 1 tablespoon of the batter on the prepared cookie sheet by keeping 1/4-inch gap between each cookie.
  6. Place the cookie sheet in the middle rack of the oven and bake for 30 minutes. Turn the cookie sheet to the other side for even baking and bake again for another 10 minutes. (Bake total for 40 minutes).
  7. Take out the cookies from the oven and let it cool completely before serving.


Comments

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  1. It would really help to have measurements for the sweet potato and alternative types of carrots. I am thinking my sweet potato was too big and I used shredded carrots instead of the baby carrots – the sweet potato came to 1 full cup and I used a cup of shredded carrots, too. It must have been way too much because the batter was very soupy and the cookies seemed to not bake completely. [To compound the problem, when I put the first batch in the oven, I checked the recipe for the time and saw "10 minutes" and of course they were underdone and I had to keep putting them back – my fault.] I added more almond butter to the second batch in hopes of thickening the batter – no better results. I had more left in the bowl and added a half cup of old fashioned oats and some slivered almonds and raisins to boost texture and flavor, but this time I put what I had left over into my new silicone muffin pan – these were the best.