You may also like
Categories:Viewed: 42 - Published at: 3 years ago
Ingredients
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1 cup shredded carrots
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon almond extract
- 1/4 cup organic maple syrup
- 3 tablespoons melted and cooled coconut oil
Method
- Preheat oven to 350 degrees and prepare a baking sheet with a slip mat, cooking spray or parchment paper.
- Using a standing mixer or hand mixer, add maple syrup, almond extract, salt, baking soda and cinnamon and mix to combine.
- Add 1/2 cup of almond flour to the mixer and combine. Once combined add another 1/2 cup. Repeat the process until 2 cups are combined.
- Next add 1 tbsp coconut oil and mix slowly. Repeat for the next 2 tbsp of oil.
- Last fold in the shredded coconut and carrots to the mixture by hand.
- Using a medium sized ice cream scooper to scoop out 12 cookies onto the baking sheet.
- Gently press cookies down with the palm of you hand onto the baking sheet to flatten as these will not spread.
- Bake 12 minutes at 350 degrees F. Remove from oven and allow cookies to cool on baking sheet 10 minutes prior to remove and placing on a cooling rack.
- Top with Reddi-whip or coconut whip for a tasty & healthy treat!
- Store in the refrigerator so that cookies maintain their structure.
