Carrot Cake Crumble Cookies

You can have your carrot cake cookies and be healthy too!! These cookies have ground flaxseed and freshly grated carrots for a great boost of fiber. They also use Monkfruit Sweetener instead of refined sugar to make these cookies a treat you can feel good about!

Ingredients:

• 1.5 sticks (1 1/2 cup) softened butter

• 1 1/4 cup coconut flour

• 1/4 cup ground flaxseed

• 1/2 cup Monkfruit sweetener (or any other sugar substitute)

• 1 tbsp maple syrup

• 1/8 cup coconut oil (melted)

• 1 cup freshly grated carrot

• 2 cups old fashioned oats

• 1 tsp vanilla

• 3/4 tsp baking soda

• 1/4 tsp baking powder

• 1/2 tsp pink salt

• 1/4 tsp nutmeg

• 2 tsp ground cinnamon

• 1/2 cup walnuts (optional)

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit

2. In a large bowl, combine the butter, coconut oil, Monkfruit sweetener, and maple syrup together until well mixed, then add the vanilla and grated carrots

3. In a separate medium sized bowl, combine flour, ground flaxseed, oats, baking soda, baking powder, salt, nutmeg, and cinnamon until well mixed, then add the walnuts (optional)

4. Combine the dry ingredients with the wet ingredients in the large bowl and mix until well combined. The mixture should be fairly dry and crumbly. Add another tbsp of coconut oil if desired.

5. Using a cookie scoop or a spoon, scoop 1-2 tbsp of dough out at a time, roll the dough into into balls, and place them on a parchment paper lined baking sheet

6. Bake the cookies for 8-12 minutes or until golden brown

7. Remove the cookies from the oven and let cool for 10-15 minutes.

8. Store in an air-tight container for up to 2 weeks

Drop any questions or comments down below and be sure to tag me on Instagram when you create this recipe @katerinafaith

Carrot Cake Crumble Cookies

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Yield: 18-20 cookies

Author: Katerinafaith

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

These cookies have ground flaxseed and freshly grated carrots for a great boost of fiber. They also use Monkfruit Sweetener instead of refined sugar to make these cookies a treat you can feel good about!

Ingredients

• 1.5 sticks (1 1/2 cup) softened butter
• 1 1/4 cup coconut flour
• 1/4 cup ground flaxseed
• 1/2 cup Monkfruit sweetener (or any other sugar substitute)
• 1 tbsp maple syrup
• 1/8 cup coconut oil (melted)
• 1 cup freshly grated carrot
• 2 cups old fashioned oats
• 1 tsp vanilla
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp pink salt
• 1/4 tsp nutmeg
• 2 tsp ground cinnamon
• 1/2 cup walnuts (optional)

Instructions

1. Preheat oven to 375 degrees Fahrenheit
2. In a large bowl, combine the butter, coconut oil, Monkfruit sweetener, and maple syrup together until well mixed, then add the vanilla and grated carrots
3. In a separate medium sized bowl, combine flour, ground flaxseed, oats, baking soda, baking powder, salt, nutmeg, and cinnamon until well mixed, then add the walnuts (optional)
4. Combine the dry ingredients with the wet ingredients in the large bowl and mix until well combined. The mixture should be fairly dry and crumbly. Add another tbsp of coconut oil if desired.
5. Using a cookie scoop or a spoon, scoop 1-2 tbsp of dough out at a time, roll the dough into into balls, and place them on a parchment paper lined baking sheet
6. Bake the cookies for 8-12 minutes or until golden brown
7. Remove the cookies from the oven and let cool for 10-15 minutes.
8. Store in an air-tight container for up to 2 weeks

Did you make this recipe?

Tag @katerinafaith on instagram and hashtag it #katmakescookies

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