Raw Carrot Cake Breakfast Cookies

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  • 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
  • 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.
makes 7 cookies
prep time: 10 minutes
cook time: 1 hour, for chilling