Carrot Cake Chocolate Chunk Breakfast Cookies

By tinathorn

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
• 1/2 cup tapioca flour
• 1/2 teaspoon pumpkin pie spice
• pinch of salt
• 1/2-1 cup Enjoy Life Chocolate Chunks

Details

Servings 12
Preparation time 10mins
Cooking time 50mins
Adapted from paleomg.com

Preparation

Step 1

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.