Carrot Cake Breakfast Cookies

These naturally sweetened gluten-free cookies are perfect for sneaking veggies in without even tasting it! With warm spices, high protein quinoa flour, creamy almond butter, and an entire cup of carrots, these cookies are great for breakfast or any time of day!

 2 cups quinoa flour
 1 tsp baking soda
 ½ tsp salt
 1 cup grated carrots
  cup liquid coconut oil
 1 cup brown coconut sugar
 ½ cup crunchy almond butter
 2 large eggs
 2 tsp vanilla extract
 1 tsp cinnamon
 ½ tsp nutmeg
  cup raisins
1

Preheat oven to 350F. Line a cookie baking sheet with parchment paper.

2

In a large bowl, mix together the quinoa flour, baking soda, and salt.

3

In a separate bowl, mix together the rest of the ingredients, excluding the raisins.

4

Add the dry ingredients into the wet ones. Mix together until combined (but don't overmix as this causes a drier cookie). Fold in raisins.

5

Using a small ice cream scooper, place 1-inch balls of dough onto the baking sheet, spacing them apart by 2 inches. Bake for 13 minutes, or until a toothpick comes out clean. Let the cookies cool, and enjoy!

Ingredients

 2 cups quinoa flour
 1 tsp baking soda
 ½ tsp salt
 1 cup grated carrots
  cup liquid coconut oil
 1 cup brown coconut sugar
 ½ cup crunchy almond butter
 2 large eggs
 2 tsp vanilla extract
 1 tsp cinnamon
 ½ tsp nutmeg
  cup raisins

Directions

1

Preheat oven to 350F. Line a cookie baking sheet with parchment paper.

2

In a large bowl, mix together the quinoa flour, baking soda, and salt.

3

In a separate bowl, mix together the rest of the ingredients, excluding the raisins.

4

Add the dry ingredients into the wet ones. Mix together until combined (but don't overmix as this causes a drier cookie). Fold in raisins.

5

Using a small ice cream scooper, place 1-inch balls of dough onto the baking sheet, spacing them apart by 2 inches. Bake for 13 minutes, or until a toothpick comes out clean. Let the cookies cool, and enjoy!

Carrot Cake Breakfast Cookies

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