Filled with bananas and carrots, these refined sugar-free, gluten-free, Carrot Cake Breakfast Cookies make eating your veggies for breakfast F.U.N. and super tasty!
Ingredients
- 1 overripe banana
- 1/2 cup finely grated carrots
- 1/4 cup almond butter
- 1 egg
- 1 cup gluten-free all purpose flour
- 1 tablespoon coconut oil
- 2 teaspoons baking powder
- 1/4 cup Splenda Naturals or sweetener of your choice
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 cup pecans
Instructions
- Meanwhile, add banana to a bowl and mash it
- Then add in the carrots, almond butter, egg, flour, coconut oil, baking powder, sweetener, cinnamon, nutmeg, ginger, cardamom, pecans and cloves and stir well.
- Refrigerate dough for 30 minutes or so
- Pre-heat oven to 375 degrees
- Form dough into balls, flatten them slightly and bake at 375 for 13-15 minutes.
- Let cool
- Frost with whipped coconut cream or buttercream frosting.
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