I finally got around to making those #carrotcakecookies again from a few posts back 💪🏻 Though I did play with the recipe a little 😉 as well as changing them to "Carrot Cake Almond Macaroons" 😋 I topped them with more of my @nancysyogurt Cream Cheese frosting that my family loved last time! Recipe below 👇🏻
Ps. How cute is my daughters new @boboandboo Bamboo plate 😍😍 The color is magnificent, plus it makes your food look even cuter 👌🏻 Love how light and hearty it is, especially when it comes to my 4yr olds eating habits 😬😂 #snack #vegancookie #food52 #cookietime
Carrot Cake Almond Macaroons
1 1/4c Almond flour
1/4 tsp salt
1tsp vanilla bean powder
1/2c unsweetened coconut flakes
2 small carrots shredded
1/8c dried sweetened cranberries
1 ripened banana
1tsp baking powder
1/4c melted coconut oil
1tbsp Unsweetened Almond milk (or milk of choice)
Preheat oven to 325
Mix together first 7 ingredients and set aside.
Mix carrots and cranberries with a 1tbsp Almond flour, then set aside. Mash your banana then add the baking powder. Mix until well incorporated. Add in oil and mix again. Pour banana mixture into dry ingredients, and mix slightly. Add milk and stir once. Lastly add the carrots/cranberries and mix until everything is well incorporated. Use a cookie scoop and place onto one large parchment lined tray or 2 small. Bake for 20 minutes or until lightly golden brown. Let cool for about 5-10 mins before frosting.
Cream Cheese Frosting
1/4c Nancys Cream Cheese (room temp)
1 tsp maple syrup
Splash Almond milk or milk of choice
Mix all ingredients and set aside.
Please tag me if you make!!! 😘