1 1/3 cup almond flour
1 1/2 tablespoons coconut flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon sea salt
2 medjool dates, pit removed and chopped
1/4 cup butter, melted
1 1/2 tablespoons honey (optional but if you don’t add use 1 more date)
1 teaspoon vanilla extract
1/2 cup grated carrots
1/3 cup dark chocolate chips (85% and higher)
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a small bowl combine all dry ingredients, almond flour through sea salt, and whisk to combine.
In the bowl of a food processor combine dates, coconut oil, egg, maple syrup, and vanilla extract and process to combine. You want the dates to be completely broken up. Add dry ingredients to the bowl of food processor and pulse to combine.
Remove blade from food processor and stir in carrots and dark chocolate. The dough will be very sticky. If you want to add an added crunch add 1/4 cup chopped walnuts to the cookie batter.
Scoop even scoops of batter with cookie or ice cream scoop and place onto prepared baking sheet and slightly press the tops.
Bake cookies for 12-15 minutes or until golden.
Cool cookies on pan for 5 -10 minutes before removing from pan (or trying). If you remove too quickly cookies will break because they are on the softer side.
Cookies will keep longer stored in an airtight container in refrigerator. You can also freeze and enjoy later.
Makes about 18 – 20 cookies