Carrot Sweet Potato Almond Cookies
Carrot Sweet Potato Almond Cookies are soft, chewy and flavorful. Along with being nutrient dense it's a holiday perfect indulgence.
- 2 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 whole sweet potato (boiled and peeled)
- 1 cup baby carrots
- 2 medium bananas
- 1 tbsp olive oil
- 1 tbsp vanilla extract
- 1/8 tsp almond extract
- 1/2 cup unsweetened almond milk
Preheat oven at 350 degree Fahrenheit and prepare a cookie sheet with a parchment paper and grease it well.
Combine the first three dry ingredients in a mixing bowl and mix very well until there are no lumps.
In a food processor combine rest of the ingredients and grind very smooth.
Now pour the blended liquid mixture into the dry ingredients and whip thoroughly with a spoon.
Drop about 1 tbsp. of the batter on the prepared cookie sheet by keeping ¼ inch gap between each cookie.
Place the cookie sheet in the middle rack of the oven and bake for 30 minutes. Turn the cookie sheet to the other side for even baking and bake again for another 10 minutes. (Bake total for 40 minutes).
Take out the cookies from the oven and let it cool completely before serving.
- For decoration – after the cookies are completely cooled egg wash them with dairy free milk and sprinkle with your choice of colors and enjoy.
- Don’t try to shape these cookies or they will mess up. Just drop them like drop biscuits and let the shape as is. You may use ice scoop/cookie scoop or your choice of circle/semi-circle spoons.
Calories: 130kcal | Carbohydrates: 9g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 111mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1282IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg