Name: Carrot Cake Macadamia Nut Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 14
Ingredients: 1/4 cup refined coconut oil; 1/2 cup coconut sugar; 2 eggs; 1 teaspoon vanilla; 1/2 cup unsweetened almond milk; 2 cups blanched almond flour; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 teaspoon cinnamon; 1 cup shredded carrots; 1 cup chopped macadamia nuts

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Recipe

Carrot Cake Macadamia Nut Cookies

These Carrot Cake Macadamia Nut Cookies are so flavorful and delicious!! They are fluffy and moist and taste exactly like carrot cake but with a crisp outer edge! They’re gluten free, paleo, and perfect for any time of day in my opinion!!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Prep: 10 minCook: 15 minTotal: 25 min

Servings: 14 1x

Ingredients

1/4 cup refined coconut oil
1/2 cup coconut sugar
2 eggs
1 teaspoon vanilla
1/2 cup unsweetened almond milk
2 cups blanched almond flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 cup shredded carrots
1 cup chopped macadamia nuts

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Instructions

Preheat oven to 350F.
Whisk together the coconut oil, coconut sugar, eggs, almond milk, and vanilla.
Add the almond flour, baking soda, sea salt, and cinnamon.
Whisk until everything is combined.
Fold in the shredded carrots and chopped macadamia nuts.
Use an ice cream scooper to scoop 6-8 cookie dough mounds onto your lined baking sheet.
Top each cookie dough mound with additional chopped nuts and slightly press the top down gently.
Bake for 15 minutes, until the edges are golden brown.
Transfer to a cooling rack and continue this process until the cookie dough is all used up. Makes about 14 cookies.

Tips

Per cookie: Calories 170; Fat 13.9g (Sat 5.2g); Protein 2.5g; Carb 10g (net carbs 8.5g); Fiber 1.5g; Sodium 179mg

Find it online: https://thetoastedpinenut.com/carrot-cake-macadamia-nut-cookies/