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Carrot Cake Breakfast Cookies:
Makes 17 small cookies
Ingredients
3/4
cup
pecan butter
Substitue any nut or seed butter
2
Tbsp
flaxseed meal
6
Tbsp
filtered water
1
ripe banana
1/3
cup
shredded carrots
1/4
cup
chopped raw pecans
1/4
cup
Raisins
2
tbsp
Maple syrup
4
Tbsp
almond flour
2/3
cups
sprouted gf oats
1/4
tsp
Salt
1
tsp
Cinnamon
1/4
tsp
Nutmeg
1/4
tsp
ginger spice
1/2
tsp
baking soda
Drizzle:
2
Tbsp
raw coconut butter + 1 tsp coconut oil melted
Instructions
Prepare flax eggs by added the flaxseed meal and filtered water to a small bowl and let sit for 10 minutes
Add all ingredients to a bowl and mix
Let dough sit for 30 minutes in fridge
Use a Tbsp ice cream scoop and scoop out dough
Bake 350 F 8-10 minutes
Let cool and drizzle with raw coconut butter