Pumpkin Carrot Cookies

A great way to get in some fall color and veggies alongside protein in the chia and almond flour, not to mention omegas with ground flax. Not all spices are needed, use what you have! 

Preheat oven to 350; you’ll need two bowls and a mixing spoon. 

Grate 4-5 carrots and set aside 

Combine wet ingredients: 

• 2 pasture eggs, whisked 

  3/4 C maple syrup 

• 1/2 C organic canned pumpkin 

• 1/2 C almond milk (I used the Malk pumpkin almond milk) 

• 1 tsp vanilla 

• 3 tbsp melted butter 

Combine dry ingredients: 

• 1 C oats 

• 1 1/2 C almond flour 

• 1 1/2 C gluten-free flour (or regular flour) 

• 1/4 C ground flax 

• 1/4 C chia seeds

• 1sp baking soda

• 1 tsp baing powder 

• 1 tsp salt 

• 2-3 tsp cinnamon 

• 1 tsp nutmeg 

• 1/2 tsp allspice 

• 1/2 tsp ginger 

Add wet to dry ingredients, mix, then stir in carrots and raisins (optional) or other mix-ins like nuts or dark chocolate chips. Spoon/scoop into 2" round cookies on sheet, bake for 15 min and let cool. Store on the counter for up to 2 days or in fridge for a week - I also like to freeze some if I make a big batch!