Carrot Cake Cookies

We just can't get enough of carrot cake everything and think that one of our favorite ways to enjoy it is in the form of a cookie! These cookies have great texture and crunch from the pecans and juicy sweetness from the raisins. Pair them with a glass of milk for a guilt-free dessert (or even breakfast!).


2 extra-large eggs
1/2 cup softened butter
2/3 cup coconut sugar
2 tsp vanilla extract
2-1/4 cups FlapJacked Carrot Spice Mix
1/2 cup chopped pecans
1/2 cup raisins


Serving Size: 1 cookie
Servings: 40
Calories 73
Fat 4g
Carbs 7g
Fiber 1g
Sugar 5g
Protein 3g

Pre-heat oven to 375˚. In a large bowl, mix together eggs, butter, sugar and vanilla extract. Add in FlapJacked Mix, pecans and raisins and stir together until all ingredients are well incorporated.

Coat a cookie sheet with nonstick spray (or line with parchment paper). Place a rounded tablespoon of cookie dough onto the cookie sheet and gently flatten. Place the next tablespoon of cookie dough 1" away and repeat until all of the dough is used (you should end up with 40 cookies). Bake for 8 minutes, remove and let cool. ENJOY!