With the holidays rolling around, we often start to see more bake sales popping up around campus. We crave baked goodies that are warm, fluffy, sweet and sumptuous. This recipe is a simpler one and packed full of healthy ingredients- Perfect for an indulgent breakfast with a big ol’ mug of coffee or to spruce up the typical brownie/cookie bake sale exposee. Enjoy, and stay warm!

Cinnamon Almond Butter Carrot Cookies

INGREDIENTS:

• -1/4 cup coconut oil
• -3/4 organic cane sugar
• -2 eggs
• -1 tsp vanilla
• -1 cup almond butter
• -2 ½ cups gluten free oats
• -1 ¼ tsp baking soda
• -1/4 cup flax seeds
• -1-2 peeled and shredded carrots
• -1/2 cup dried blueberries (or any dried berries of choice, cranberries and raspberries would be yummy too!)
• -1/4 cup crushed walnuts (or any other nut you love)
• -1/4 cup shredded unsweetened coconut
• -couple tablespoons pumpkin seeds **optional
• -1 tsp sea salt

RECIPE:

1. Preheat oven to 350 degrees F
2. Coat cookie sheet with generous smear of coconut oil
3. Cream butter and sugar together until fluffy (use mixer, don’t be lazy here- this gives your cookies volume)
4. Add eggs first and mix
5. Add almond butter, vanilla, oats, baking soda, flax
6. Dress with yummies: stir in dried fruits/nuts/seeds/salt/shredded carrots
7. Drop onto cookie sheet in desired size (I like a nice palm-sized cookie)
8. Bake 14-16 minutes or so until golden brown and center is puffed
9. Cool for a minute and bite into the goodness with a pumpkin beverage on the side!

recipe adapted from: http://cookingwithruthie.com/2015/10/09/gluten-free-breakfast-cookies-and-fit-friday/