These cookies just sounded so amazing I really couldn’t help but to make them, especially because we had all the ingredients, that’s a no brainier!
Makes 20 cookies
1 1/2 cup flour (Whole wheat pastry or white) I used whole wheat all purpose
1/4 cup light brown sugar
1/4 cup Lakanto Monkfruit Sweetener, Golden
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup shredded carrots (about 2 medium carrots)
1/2 cup plain almond or other nondairy milk
1/4 cup olive oil
1/2 cup chopped walnuts
1/2 cup raisins
Heat oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, mix together the flour, brown sugar, baking powder, salt, cinnamon, and ground ginger. Make sure there are no lumps of brown sugar and Monkfruit.
In a smaller bowl, mix together the shredded carrots, milk, and oil. Pour the wet ingredients into the dry ones and stir until there are only a couple dry spots.
Fold in the nuts and raisins and stir until there arn’t any dry spots.
Scoop spoonfuls of the dough onto the baking sheet about 1 inch apart. Bake until bottoms are golden brown, 18-22 minutes.
Enjoy
Serving Size:Per 1 cookie/Calories 93. Carb 15g/Fat 5g/Protein 2g
Recipe adapted from Thug Kitchen
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