Equipment
- Oven
- Baking Sheet
Ingredients
- ⅓ cup mashed ripe banana
- ½ cup cashew butter, or almond butter
- ¼ cup coconut sugar
- 2 tbsp grade a pure maple syrup
- 1 tbsp vanilla extract
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 tbsp ground flax seed
- ½ cup super fine almond flour
- 1 cup gluten free rolled oats, or old fashioned oats
- 2 medium carrots, grated
- ½ cup golden raisins
- ½ cup toasted pecans, chopped
Method
- Preheat your oven to 350 degrees. Line a large metal baking sheet with parchment paper. Add the banana, almond butter, coconut sugar, maple syrup and vanilla to a mixing bowl, use a fork or hand mixer to combine. Add in the baking powder, cinnamon, salt, flax seed, almond flour, and oats. Stir or mix on low to combine. Fold in the carrots, raisins and pecans.
- Use a 1.5 tbsp scoop or spoon to scoop the dough onto the prepared baking sheet. Use your hand on a piece of parchment paper or the bottom of a glass on a piece of parchment to gently flatten. Bake for 10-12 minutes. Remove from the oven and let cool for at least 10 minutes before enjoying. Store in the fridge for up to 5 days for a grab and go breakfast, snack or dessert! Fun fact - these cookies can be enjoyed room temp, cold, or warm, but my favorite is cold!
Nutrition
Serving 1servingCalories 74kcalCarbohydrates 8gProtein 2gFat 4gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 2gSodium 49mgPotassium 80mgFiber 1gSugar 4gVitamin A 639IUVitamin C 1mgCalcium 17mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
