Snack

itty bitty carrot cake cookies is for Snack.

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:

.5 cup Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour (by WHOLY_FIT_48)
24 gram(s) Bob's Red Mill Old Fashioned Rolled Oats (Gluten Free)--1/2 C dry = 48g
4 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
.5 tsp Baking Powder
0.25 tsp Kosher Salt (by HEAVENLIE)
.5 cup, grated Carrots, raw
.25 cup (not packed) Raisins
.25 cup Maple Syrup
.25 cup Coconut Oil
.5 tsp Ginger Root
.5 tsp 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.Serving Size: makes 15 bite sized cookiesNumber of Servings: 15Recipe submitted by SparkPeople user IOSOTALF.

The nutritional information for itty bitty carrot cake cookies is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 84.2

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 59.3 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 1.1 g
• Protein: 0.8 g