Better late than never, right?!

If you follow me on instagram, I posted this picture before Easter with a promise to post them before the holiday.  AND it did not happen.

Anyway, here they are…. super moist and delicious. I found the recipe here, and changed it up a bit…

Ingredients: 

• 2 C. Almond Flour
• 1/4 t. Sea Salt
• 1/4 t. Baking Soda
• 1 t. Cinnamon
• 6 T. Melted Coconut Oil
• 1/8 C. Honey
• 1/2 t. Vanilla Extract
• 1 C. Shredded Carrots
• 1/2 C. Shredded Unsweetened Coconut
• optional: raisins and walnuts

Directions:

1. Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
2. In a large bowl, combine almond meal, salt, baking soda, and cinnamon. Mix until well-combined.
3. In a small bowl, whisk together the melted coconut oil, honey, and vanilla extract.
4. Add wet ingredients to dry and stir until combined.
5. Fold in shredded carrots and coconut.
6. Using your hands or a large spoon, scoop out a small handful and shape into a ball. Then gently press down on each cookie.  At this point, I added walnuts to half.
7. Bake for 12 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft.
8. I sprinkled a few with more shredded coconut, as well.