Raw Carrot Cake Breakfast Cookies
Ingredients
- ¾ cup pecans
- ½ cup pumpkin seeds raw
- ½ cup flax meal
- ½ cup unsweetened coconut flakes
- 2 carrots large, grated
- ¾ cup almond butter or cashew butter
- 3 tbsp coconut oil soft but not melted
- 2 tbsp maple syrup
- 4 dates
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp cardamom
- ½ tsp allspice
- ¼ tsp sea salt
Directions
- Pulse everything in a food processor until a dough forms (this may take a minute or two.) then, roll into hockey puck-sized balls and press to flatten them. once they’re flattened a little, I like to keep rolling in circles until they’re round and even.
- Place cookies on a parchment-lined plate. drizzle with extra nut butter, and top with grated carrots and coconut if you want them to be extra cute.
- Chill in the fridge for at least 1 hour.
Notes
makes 7 cookies
prep time: 10 minutes
cook time: 1 hour, for chilling
prep time: 10 minutes
cook time: 1 hour, for chilling