Carrot Cake Cookies!
I was so inspired by this post by Twist of Lemons that I wanted to make my own adapted version of these cookies. For me, coconut is not always my friend, so I try to limit the use of coconut in my recipes. AND- I always try to cram as much protein as possible into my snacks, to keep my muscles strong and my skin glowing. This is a scrumptious way to combine veggies and protein for a yummy snack that still tastes like a treat. My kids love them!!!
1/2 cup chopped carrots*
1 cup organic raw cashews*
2 tsp organic coconut oil
1 tsp maple syrup or coconut flavored white balsamic vinegar**
1/2 tsp ginger, 1 tsp cinnamon & 1/2 tsp nutmeg
optional: 1 scoop vital proteins collagen peptides
*I love my food processor for chopping these types of items. It makes this recipe super quick and easy.
**For a lower sugar option, I like to substitute coconut flavored white balsamic vinegar. I buy mine at The Olive Tap.
Chop carrots and cashews separately, then combine. Add all other ingredients and mix. Roll into messy, sticky balls (and don't worry if they aren't perfectly pretty, it's hard to make them look good until they set.) Refrigerate for 10 minutes, then roll the balls again, they will set up nicely. Enjoy!