Yes, despite recent appearances, I am still alive. I've just had a lot going on in my personal life that's taken higher priority over the last couple of weeks. Now that that's more or less under control, though, I'm back, so here's one of the recipes that I'd had in mind to share, since it's been far too long since my last one. It's very heavily inspired by the Carrot Cake Chocolate Chunk Breakfast Cookies recipe from PaleOMG, which I'd encourage taking a look at as well in order to get a different twist on it. I think my version is better, obviously, since I wouldn't have come up with it otherwise, but if I had to be objective about the differences, I'd say that mine are moister, sweeter, and have an extra tang.
2 medium carrots, shredded
1/3 cup honey
1/2 cup coconut oil, melted
juice of 1 lemon
1/3 cup coconut flour
1/4 cup tapioca flour
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp (pinch) salt
1/2 cup chocolate chips
Preheat the oven to 350 degrees.
In a large bowl, mix carrots, honey, egg, coconut oil, and lemon juice.
Add coconut flour, tapioca flour, cinnamon, nutmeg, and salt. Mix until combined well.
Mix in the chocolate chips gradually.
Line a baking sheet with parchment paper. Scoop spoonfuls of the mixture onto it and spread to desired thickness.
Bake for 30-40 minutes or until cooked completely through the middle (usually when they have a nice shade of dark brown around the edges).
Place on a paper towel to soak away any excess lemon juice.
Once they've cooled enough to handle, feel free to eat them up!