Carrot Cake Cookies

• 2 whole Large Eggs, At Room Temperature
• 6 Tablespoons Coconut Oil, Melted
• 1/4 cups Pure Maple Syrup
• 1/2 teaspoons Pure Vanilla Extract
• 6 Tablespoons Coconut Flour
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 cup Finely Shredded Carrots
• 1/2 cups Unsweetened Shredded Coconut
• Melted Coconut Butter, For Drizzling

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the eggs, coconut oil, maple syrup, and vanilla until smooth. Stir in the coconut flour, cinnamon, baking soda, and salt until a cookie dough forms. Fold in the carrots and coconut.
3. Drop the dough by rounded tablespoons onto the cookie sheet leaving at least an inch between them. I used 2 tablespoons per cookie. Then, use the palm of your hand to slightly press down on the top of each cookie. These cookies will not spread.
4. Bake for 10-12 minutes, or until slightly golden. Remove from oven. Let them cool completely and drizzle with melted coconut butter.

eggs, coconut oil, ubc, vanilla, coconut flour, ground cinnamon, ubc, ubc, carrots, shredded coconut, coconut butter

Taken from tastykitchen.com/recipes/desserts/carrot-cake-cookies-5/ (may not work)