Dessert

Itty Bitty Carrot Cake Cookies is for Dessert.

Itty Bitty Carrot Cake Cookies takes several minutes to prepare.

Itty Bitty Carrot Cake Cookies takes several minutes to cook.

Itty Bitty Carrot Cake Cookies makes 15 servings.

The ingredients for Itty Bitty Carrot Cake Cookies are:

* 1/2 cup whole wheat pastry flour (I?m sure other flours would work!)
* 1/4 cup regular oats
* 1/4 cup unsweetened coconut
* 1/2 tsp baking powder
* 1/4 tsp kosher salt
* 1/4-1/3 cup chopped walnuts
* 1/2 cup shredded carrots, packed
* 1/4 cup raisins, soaked in water overnight
* 1/4 cup pure maple syrup, room temperature
* 1/4 cup coconut oil, warmed for about 25 seconds in microwave
* 1/2 tsp fresh ginger, grated
* Pinch of ground cinnamon
* 1/2 tsp pure vanilla extract

Here is how you make Itty Bitty Carrot Cake Cookies:

Directions: Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. Add in the nuts, coconut, raisins, and shredded carrots. In a small bowl mix the maple syrup, softened coconut oil, vanilla, and freshly grated ginger. Add this to the flour mixture and stir until combined.Drop about 1 heaping tablespoon of dough onto lined baking sheet, leaving about 2 inches between each cookie. Shape into a ball with hands. Bake for about 12 minutes and cool for 10 minutes on a baking rack.Yield: 15 bite-sized cookies.Nutritional info: (per cookie): 54kcals, 2 grams fat, 8 grams carbs, 1 gram fibre, 1 gram protein, 5 grams sugar.Number of Servings: 15Recipe submitted by SparkPeople user MACEWOMAN.

The nutritional information for Itty Bitty Carrot Cake Cookies is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 99.4

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 59.4 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 1.3 g
• Protein: 1.3 g