Carrot Cake Juice Pulp Cookies (gf, vegan, refined sugar free)

So, as you know, I’m kind of into juicing. I drank the juicing kool-aid (er…I guess I can just say I drank the juice?), and believe that the benefits are unmatched. Promotes detox, healthy skin, overflowing with nutrients (that go straight to your blood, ka-pow!), etc.

The one thing I hate about juicing is how wasteful it feels. All that glorious fiber that we rid during the juicing process often just gets tossed in the trash. Ideally I would have either a dog or a compost bin (or both) to nourish with the veggie remains, but sadly, I have neither right now. So I try to get creative with the fiber as much I can.

These cookies were one example of how I attempted to preserve the reamains of juiced carrots. If you don’t have a juicer, you can probably use shredded carrots, but you might have to play around with the wet-to-dry ratio, because you’ll have more liquid in the shreddings.

These were really yummy, and subtly sweet. My friend described them as sweet biscuits, which may be more accurate than “cookie” because they have a lovely soft and fluffy quality. I also think they taste like early fall. Theme-win, happy Raechel.

.pulp non-fiction.

Carrot Cake Juice Pulp Cookies

  • 1 c almond flour
  • 1/4 c buckwheat flour
  • 1/4 c coconut flour
  • 1 mashed ripe banana
  • 2 T flax
  • 1/2 t baking soda
  • 1 T maple syrup
  • 1 t vanilla
  • 1/2 t almond extract
  • 1/4 c almond milk
  • 1 c carrot pulp
  • juice + zest from 1 small orange
  • 1/2 t powdered ginger
  • 2 t cinnamon

Preheat oven to 350. Mix all dry ingredients together. Mix wet ingredients in a separate bowl, then combine. Dough should be wet but malleable. Shape into cookie-like shapes and place on prepared baking sheet. Bake for 15 minutes.

I really liked these. If you are okay with a little bit of sugar from maple syrup in the morning, they’d make a great breakfast cookie. I was also able to freeze them and re-heat them in the oven without any problems.

Are you a juicer? What do you do with your juice pulp?

18 thoughts on “Carrot Cake Juice Pulp Cookies (gf, vegan, refined sugar free)

  1. Lou says:

    YUM…. you know I love this – no wasting food AND a yummy treat at the end :) And yes…. your comment above – GET A DEHYDRATOR – so much fun :) I got a mega cheap one for $30, and it works a treat…. especially for crackers/cookies etc.

  2. MC says:

    It took mine more like 20 minutes to firm up. I did have to sub rice & millet flour for the coconut & buckwheat. So that’s probably the difference. I might use less almond extract next time I make these, maybe even none. However it’s spring time here, & almond extract makes me think of x-mas cookies. So it’s probably just my timing. Thank you for the recipe :-)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s