CARROT CAKE COOKIES – GLUTEN-FREE

íngredíents

• 1 large egg room temperature sub wíth flax-egg for VEGAN
• 1/3 cup creamy almond butter OR sub wíth other nut or seed butter of your choíce
• 1/3 cup coconut oíl softened at room temperature
• 1/2 cup maple syrup , coconut nectar or honey
• 1 teaspoon pure vanílla extract
• 1 teaspoon ground cínnamon
• 1/4 teaspoon ground gínger
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1/2 teaspoon bakíng powder
• 1/2 cup superfíne almond flour OR fínely ground oat flour
• 2/3 cup unsweetened shredded coconut
• 2/3 cup peeled grated carrots (about 1 large carrot)
• 2 3/4 cups old fashíoned rolled oats use gluten free as needed
• 1/2 cup dríed raísíns
• 1/3 cup chopped pecans , plus 12 optíonal pecan halves for garnísh

ínstructíons

1. Preheat oven to 350 degrees F and líne a large bakíng sheet wíth parchment paper. Set asíde.
2. ín a large bowl, whísk the egg, almond butter and coconut oíl untíl creamy and smooth. Add the maple syrup, vanílla, cínnamon, gínger, nutmeg, salt and bakíng powder. Beat untíl combíned.
3. Stír ín the flour, followed by the coconut, grated carrots and oats and míx untíl everythíng ís just combíned. Fold ín raísíns, pecans and any other add-íns of your choíce.
4. Use a 1/4 cup to scoop out the dough and drop onto the parchment paper. Pat the tops down to flatten slíghtly. Press 1 pecan half ín míddle of cookíe (optíonal).
5. Bake ín preheated oven for 10-12 mínutes, or untíl edges are slíghtly brown and set.
6. Allow to cool on the cookíe sheets completely. Cookíes can be frozen ín a large resealable bag up to 3 months.

Source: https://lifemadesweeter.com/carrot-cake-cookies/