Ingredients

The following ingredients have 4 Servings
  • 2 cups almond flour
  • 1/2 cup shredded coconut flakes (unsweetened,)
  • 1 cup carrots (shredded **)
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp almond extract
  • 1/4 cup maple syrup
  • 3 tbsp coconut oil (melted )

Instruction

  • Preheat oven to 350 F and prepare a baking sheet with 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 and healthy treat!
  • Store in the refrigerator so that cookies maintain their structure.