Carrot Cake Cookies | Zen MONQ

We've arrived at our seventh and final post for our MONQ takeover, and I couldn't dream of a better recipe to end the week with! These are incredible to make on a Sunday and snack on for breakfast with coffee for the rest of the week. All the flavor of carrot cake, but free of refined sugars and oils and always 100% vegan!  


 What is MONQ?

According to their site: it’s a recyclable diffuser that promotes mood change and various effects through our custom blends of essential oils and the ancient practice of aromatherapy.MONQ is the simplest aromatherapy device in history. You don’t have to know anything about essential oils—we do all of that for you. Simply pick the way you want to feel, open your MONQ, and breathe in as your MONQ diffuses an eclectic blend of essential oils and wild plant extracts! MONQ is available in 7 different blends, all of which are organic, natural, and free of nicotine, tobacco, or artificial chemicals.

This week, I'm highlighting each MONQ with a specific and unique recipe designed to not only compliment the specific flavors of the individual diffuser, but also with ingredients that promote similar health benefits.



++ Essential oil blend: Frankincense, ylang ylang, orange

++ Paired with raisins, carrot, cinnamon



Serves: 6+ |  Time: 30 min

  • 1 chia egg (1 tablespoon ground chia seeds + 4 tablespoons water)
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup coconut oil (melted)
  • ¼ cup pure maple syrup or coconut sugar
  • 1 medium banana, mashed
  • 1 teaspoon vanilla extract
  • ½ cup rolled oats
  • ½ cup gf flour blend
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¾ cup shredded carrots
  • 1/3 c shredded coconut
  • ¼ cup raisins
  1. Preheat oven to 350 degrees F. 
  2. Combine all dry ingredients (except sugar) in a large mixing bowl. Set aside. 
  3. In a stand mixer or by hand, throughly mix chia egg (that's sat for 10 minutes), mashed banana, applesauce, sweetener, vanilla and oil until well combined. 
  4. On a lower setting, slowly add the dry ingredients. 
  5. Slowly fold in raisins, coconut, and carrots. 
  6. Dollop 2 tbsp size cookie rounds on a cookie sheet, and shape as desired. 
  7. Bake until bottoms turn lightly brown (around 15 minutes) 
  8. Allow to fully cool before enjoying.