Estes Biscoitos de Bolo de Cenoura com Farinha de Amêndoa are simple, egg-free, dairy-free, gluten-free cookies rich in protein and fiber, and loaded with classic carrot cake flavors.
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Biscoitos de Bolo de Cenoura com Farinha de Amêndoa
Estes Biscoitos de Bolo de Cenoura com Farinha de Amêndoa are simple, egg-free, dairy-free, gluten-free cookies rich in protein and fiber, and loaded with classic carrot cake flavors.
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Dose: 12 bolinhos
Calorias: 199 kcal
Ingredientes
- 2 copos Farinha de amêndoa - (nota 1)
- ⅓ xícara Maple Syrup - (nota 2)
- ¼ xícara Azeite de Oliva de Sabor Suave - (nota 3)
- ½ colher de chá Fermento em pó
- ½ xícara Cenouras raladas - (nota 4)
- ¼ xícara nozes - finely chopped (note 5)
- 1 colher de chá Canela
- ¼ colher de chá Noz-Moscada - (nota 6)
- 1 colher de chá de extrato de baunilha
- ¼ colher de chá sal
Opcional decorar
- 2 colheres de sopa Nozes Pecãs Picadas - finamente picadas
Instruções
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper and lightly oil the paper with coconut oil. Set aside.
- In a large mixing bowl, add all the ingredients: almond flour, maple syrup, oil, baking powder, grated carrots, chopped pecans, cinnamon, nutmeg, vanilla extract, and salt if used.
- Stir with a rubber spatula at first, then squeeze with your hands to release the carrot juice in the dough, and form a sticky dough that can be easily rolled into balls.
- Divide the dough into 12 balls of the same size. The dough is sticky, so you may want to oil your hands to roll the dough balls.
- Place each dough ball onto the prepared baking sheet, leaving an inch of space between each cookie, and press the top slightly. These cookies do not spread as they bake, which means the shape you give them now is what you get after baking them.
- Optional, press a few chopped pecans in the top center of each cookie to add some crunch.
- Asse os biscoitos na grade central do forno por 12 a 15 minutos a 180°C (350°F) até que estejam dourados nas bordas.
- Let them cool them down for 10 minutes on the cookie sheet, then slide a spatula under each cookie and cool them down on a wire rack for 1 hour.
Notas
notas 1: Or almond meal, cashew flour. For a nut-free version, use sunflower seeds or sesame flour.
notas 2Você pode usar qualquer adoçante líquido, como xarope de agave ou néctar de coco.
notas 3: Or melted, cooled coconut oil, or melted plant-based butter. Oil-free options like mashed banana or applesauce will work, but the cookies will be very soft and fragile.
notas 4: I grate the carrots with the smaller side of my hand grater box. Don’t use grated zucchini instead, as they release too much liquid, and the cookies will be soft.
Nota 5: Or any other nuts like finely chopped walnuts, pistachios, almonds, or desiccated coconut.
Nota 6: You can also use allspice or more cinnamon, or skip.
ArmazenamentoGuarde os biscoitos em temperatura ambiente por até 4 dias em um recipiente hermético. Você pode congelá-los em sacos Ziploc e descongelá-los em temperatura ambiente no dia anterior.
Tips
Squeeze The Dough: I recommend using your hands to press the dough firmly because this releases the carrot juice and helps everything stick together. Adjust For Dryness: If your dough feels a bit crumbly, add a tiny bit more maple syrup to help it form a cohesive ball. Small Nut Pieces: Chop your pecans very finely so you don’t create weak spots that make the cookies break apart. Armazenagem Frigorificada: I find these have the best texture when stored in the fridge, as almond flour cookies tend to soften at room temperature. Trocas divertidas: You can use ultra-fine desiccated coconut instead of pecans for a different flavor profile.Nutrição
Servindo: 1biscoito | Calorias: 199kcal | Carboidratos: 11.3g | Proteína: 4.4g | Gordura: 16.5g | Gordura saturada: 1.5g | Gordura poliinsaturada: 1.3g | Gordura monoinsaturada: 4.8g | Sódio: 70.7mg | Potássio: 53.9mg | Fibra: 2.6g | Açúcar: 6.5g | Vitamina A: 893.6IU | Vitamina C: 0.4mg | Cálcio: 65mg | Ferro: 0.9mg | Magnésio: 7.3mg | Fósforo: 16.1mg | Zinco: 0.2mg
How to Make Almond Flour Carrot Cake Cookies in Pictures
These are so good!! I will definitely make again! I added an egg.
Obrigado !
gostoso
Obrigado!
Olá Carine,
I went through so many of your recipes and I have a feeling this recipe would match my requirement. I’m looking for a gluten free, eggless walnut coffee cake. Can you please advise if I can use the same recipe, make some modifications and replace carrots to achieve it or do you have any recipe you could please share. Appreciate it!
This is a cookie recipe, so it won’t make a good cake. You can use my blueberry coffee cake recipe, swap blueberries for 3/4 cup shredded carrots, and use my gluten free converter aqui. to make it gluten free.
what is pecan and nutmeg if i replace it what can you suggest..thanks
You can swap pecan for any nuts, like walnuts, pistachios etc. You can skip nutmeg or swap for cinnamon or cardamom.
Thank you- these are great for Easter weekend! I love nutmeg with carrot, used Steeve’s sugar free maple syrup and topped with candies pecan (using butter and syrup to sizzle and go sticky)!
Happy Easter! thanks for baking my recipes on that day.
Wow !I tried today …it came out well.thank you so much for sharing this recipe!
O prazer é meu!
use almond flavoring in place of vanilla
That’s a great idea to increase the almond flavor of these cookies!
I had to top up the 1/3 cup of maple syrup honey as I didn’t have enough maple syrup and the taste was great. I also used desiccated coconut in the biscuits and flakes of coconut for the topping as I had both types of coconut to use up. My biscuits were scrumptious. Thanks for providing the alternative ingredients advice!
Great ! thank you.
Thank you for sharing this recipe! I’ve been looking for a healthy cookie to bring to church. I will let you know how they turned out
obrigado novamente
Can I use honey if maple syrup is not available
Certo!
I look forward to hear back from you!
Obrigada por compartilhar esta receita!
O prazer é meu!