Servings: 12 cookies
Almond Flour Carrot Cake Cookies
These easy almond flour carrot cake cookies are jam packed with carrot cake goodies - shredded coconut, grated carrots, shredded apples, walnuts, and raisin. A tasty way to start the day!
Equipment
Ingredients
- 1/2 cup unsweetened creamy almond butter *
- 2 large eggs **
- 1 tsp pure vanilla extract
- 1 cup finely ground almond flour
- 3 Tbsp coconut sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 1/2 cup grated apple
- 1/2 cup grated carrot
- 1/2 cup raisins
- 1/2 cup raw walnuts chopped
Instructions
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a mixing bowl, stir together the almond butter, eggs, and vanilla extract until creamy.
- Add the remaining ingredients to the bowl with the wet ingredients and stir well until a thick, sticky dough forms.
- Use a spoon to drop cookie dough onto the parchment-lined baking sheet, forming any size cookie you like. Allow for space between each mound of cookie dough to provide space for the dough to expand. Bake 12-15 minutes, or until cookies are golden-brown around the edges. Smaller cookies will take less time (11-12 minutes), whereas larger cookies will require more time (15-17 minutes)
Notes
*You can also use sunflower seed butter, cashew butter, or any nut/seed butter of your liking.
**Substitute eggs for 2 flax "eggs" to make vegan. For crispier cookies, omit one of the eggs and add 1/4 cup unsweetened applesauce.
Nutrition
Serving: 1cookie (of 12), Calories: 200kcal, Carbohydrates: 21g, Protein: 5g, Fat: 10g, Fiber: 4g, Sugar: 15g