Carrot Cake Chocolate Chunk Breakfast Cookies
Prep time
Cook time
Total time
Serves: 12
Ingredients
- 2 large carrots, shredded
- 1 cup coconut sugar
- 1 cup melted coconut oil
- 2 eggs, whisked
- 1 teaspoon vanilla extract
- 1 cup coconut flour
- ½ cup tapioca flour
- ½ teaspoon pumpkin pie spice
- pinch of salt
- ½-1 cup Enjoy Life Chocolate Chunks
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, add carrots, coconut sugar, coconut oil, eggs and vanilla extract to a bowl and whisk.
- Then add coconut flour, tapioca flour, pumpkin pie spice and salt and mix until combine. Then fold in chocolate chunks.The dough will seem a bit dry and thick, don’t worry.
- Use an ice cream scoop to scoop a rounded scoop onto a parchment paper lined baking sheet, then press the cookie down with your fingers.
- Repeat. This should make 12-13 cookies.
- Bake for 35-40 minutes until cookies are cooked through in the middle.
