Coconut Flour Carrot Cake Cookies
Author: 
Serves: about 18 cookies
 
Ingredients
  • 1½ cups finely shredded carrots (from 2 large or 3 medium carrots)
  • ½ cup sweet potato puree (I used canned, see note above)
  • 2 eggs, room temperature
  • ¼ cup melted coconut oil
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • ½ tsp. ground ginger
  • ¼ tsp. unrefined salt
  • ⅓ cup coconut flour
  • 2 or 3 Tbs. maple syrup
  • 1½ tsp. baking soda
  • ¼ cup chopped pecans or chopped nut of choice
  • ¼ cup raisins
Instructions
  1. Preheat the oven to 350 and line two baking sheets with unbleached parchment paper.
  2. Combine all ingredients in a large bowl.
  3. Use a mini ice cream scoop or tablespoon measure to distribute the dough onto the baking sheets. Flatten cookies slightly — they will not spread much while baking.
  4. Bake for 25-30 minutes until golden around the edges.
  5. Cool completely before serving.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/coconut-flour-carrot-cake-cookies/