Carrot Cake Cookies - Christina Cooks

Name: Carrot Cake Cookies - Christina Cooks
Ingredients: 8 tablespoons vegan butter substitute; 1/4 cup Suzanne’s Specialties Maple Rice Nectar; 6 tablespoons coconut sugar; 2 teaspoons pure vanilla extract; pinch sea salt; generous pinch ground cinnamon; 1 1/2 cups whole wheat pastry or sprouted whole wheat flour (I use Lindley Mills Super Sprout); 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 cup fine almond meal; 1/2 cup shredded coconut (unsweetened); 2/3 cup shredded carrots; 2/3 cup coarsely chopped nuts (walnuts or pecans are best); 2/3 cup golden raisins

www.christinacooks.com

Indulge in tender Carrot Cake Cookies that taste like mini carrot cakes! Perfect for cookie lovers, this recipe makes 30-36 treats.

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Ingredients

8 tablespoons vegan butter substitute
1/4 cup Suzanne’s Specialties Maple Rice Nectar
6 tablespoons coconut sugar
2 teaspoons pure vanilla extract
pinch sea salt
generous pinch ground cinnamon
1 1/2 cups whole wheat pastry or sprouted whole wheat flour (I use Lindley Mills Super Sprout)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup fine almond meal
1/2 cup shredded coconut (unsweetened)
2/3 cup shredded carrots
2/3 cup coarsely chopped nuts (walnuts or pecans are best)
2/3 cup golden raisins