1/2cupRaw Unsalted CashewsSoaked in water for 1 hour
2tablespoonsCoconut Butter
1 1/2tablespoonsPure Maple Syrup
1tablespoonMelted Coconut Oil
1tablespoonLemon Juice
1teaspoonPure Vanilla Extract
Instructions
Preheat oven to 350°F and line a baking sheet with a silpat or parchment paper.
Combine the almond meal, coconut, cinnamon, baking powder, baking soda and salt in a large bowl.
Whisk together the egg, coconut oil, maple syrup and vanilla in a small bowl.
Add the wet ingredients to the dry and stir until just incorporated.
Fold in the carrots until combined.
Spoon about 3 tablespoons of the batter onto the baking sheet into a cookie/disc shape.
Bake for 12 minutes, remove and let cool 1 minute (cookies will be soft upon removing from oven but will firm up as they cool) on the baking sheet before transferring to a cooling rack.
As the cookies cool, prepare the “cream cheese” frosting by draining the cashews and placing them in a food processor with the other frosting ingredients.
Process until smooth, scraping down the sides as necessary, about 5-7 minutes.
Spread the frosting on the tops of each cookie once cooled.
Store cookies in the refrigerator in an airtight container.