Carrot Cake Breakfast Cookies (AIP & Vegan Friendly)

Serves: 12 Prep Time: 10 min Cook Time: 12-15 min Total Time: 22 min

Ingredients:

2 scoops of Ora Organic Vanilla Protein (use code MMW10 at checkout to save)

1 scoop of further foods collagen (use code MEASUREME10 at checkout to save)

2 tsp cinnamon

3/4 cup of tiggernut flour or almond flour if not API

1/4 tsp baking soda

1/4 cup of coconut oil

2 Tbs of smooth and creamy almond butter

1 flax egg or 1 egg if not vegan

1/3 cup of unsweetened shredded coconut

1/4 cup of unsweetened apple sauce

1/2 cup finely shredded carrots

2 Tbs of raisins

Directions:

In a large bowl combine coconut oil, almond butter, apple sauce and flax egg until well combined. Add in all dry ingredients, reserving the raisins, carrots and shredded coconut for the end. Once the dough forms fold in the raisins, carrots and shredded coconut. Scoop out the dough and place on a baking sheet 1 inch apart (should yield 12-15 cookies). Bake at 350˚F for 12-15 minutes. Once out of the oven press down with a flat surface (a lid of some sort works). Allow to cool for 10 minutes.

Macros:

Notes:

*To make a flax egg add 1 Tbs of ground flax seed + 2 Tbs of water. Let sit for 5 minutes

**All text & images © Copyright Kaili Mills for Measure Me Whole.

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