With the festive season in full swing, we've created these Spiced Carrot Cake Cookies that are packed with a delicious blend of warming spices and our Pecan & Almond granola!
Perfect first thing or as a nourishing snack this December!
Grain-free, gluten free and vegan.
Ingredients
1/2 cup almond flour
1/4 cup shredded coconut
1/4 cup raisins (optional)
1/2 cup chopped pecan nuts
1 tsp baking powder
1 cup grated carrot
1/2 cup melted butter or coconut oil
1 mashed banana
1 tsp cinnamon powder
1/4 tsp ginger powder
Pinch of nutmeg
1 Tbsp flaxseed powder
2 Tbsp water
Method
1. Preheat oven to 170. Put flaxseed and water in a big bowl and allow to soak for 5 minutes to create a flax egg. Once soaked add in the mashed banana, melted coconut oil and stir to combine.
2. In a separate bowl combine all of the dry ingredients and the grated carrot. Add the dry ingredients to the wet and mix thoroughly to combine.
3. Shape into biscuits and place on a baking tray lined with paper. Press the biscuits down a little as this mixture doesn’t spread in the oven.
4. Bake for 25 minutes until golden. Allow to cool and then store in an airtight container for 3 days.