- cooking spray
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups almond flour
- 3 tablespoons coconut oil, melted and cooled
- 1 cup shredded carrots
- 1/2 cup unsweetened shredded coconut
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
- Mix maple syrup, cinnamon, almond extract, baking soda, and salt together in a bowl with an electric mixer. Add almond flour 1/2 cup at a time, mixing until combined. Mix in coconut oil 1 tablespoon at a time. Fold carrots and coconut into the batter with a spatula.
- Drop 12 portions of the batter onto the baking sheet using an ice cream scoop. Flatten gently with the palm of your hand.
- Bake in the preheated oven until golden, about 12 minutes. Cool on the baking sheet, about 10 minutes. Transfer to a cooling rack.
04/30/2018
recipepes.com
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