Chocolate Chip Carrot Cake Cookies
- U Serves 15 People
- P Prep: 00:10
- P Cook: 00:15
Nutritional Facts
per 1 serving size (Recipe makes 15 servings)
Amount Per Serving
Calories 107
Calories from Fat 61
% Daily Values*
Total Fat 6.74
10.37%
Saturated Fat 2.79
13.95%
Polyunsaturated Fat 1.02
Monounsaturated Fat 0.58
Cholesterol 20.40
6.80%
Sodium 67.35
2.81%
Potassium 36.33
Total Carbohydrate 11.19
3.73%
Dietary Fiber 0.94
3.76%
Sugars 7.92
Protein 1.36
Vitamin A 14.47%
Vitamin C 0.42%
Calcium 2.72%
Iron 1.67%
* Nutritional Values are estimated and may vary
³ Description
Pretty much everything I love rolled into a gluten-free cookie
² Ingredients
- 1 medium Egg
- 1/4 cup, chopped Walnuts
- 1 tbsp Vanilla Extract
- 1/2 cup, grated Carrots
- 1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 1 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
- 2 serving (serving = 1 tbsp) Fischer Honey Natural Pure Raw Honey
- 1 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
- 1/4 cup, mini chips Chocolate Chips
- 4 serving (serving = 1 tbsp) Organic Valley Pasture Butter
- 24 serving (serving = 1 tsp) Sweet Tree Organic Coconut Palm Sugar
q Directions
Cream butter with coconut sugar and honey until well combined. Mix in egg, vanilla extract and salt. Slowly add in coconut flour, almond meal and baking powder. Fold in carrot, chopped walnuts and chocolate chips and bake at 350 for 10-12 minutes. Cookies are done when slightly brown on edges.
Enjoy while hot!
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