(nomeatathlete.com)
Yields 42 cookies
Ingredients:
1 cup (packed) grated raw carrots (1-2 medium sized carrots)
1/4 cup water (I used rooibos tea)
1/2 cup oil (I used 1/4 c almond oil, 1/4 c coconut oil)
2 cups unsweetened organic coconut flakes
3/4 cup sweet rice flour
1/4 tsp salt
1 tsp alcohol-free vanilla extract
2 tbs agave nectar
chocolate chips, melted (optional)
Instructions:
Preheat the over to 350 degrees.
Mix all the ingredients together except for the chocolate in a large bowl.
Line cookie sheet with parchment paper. Wash hands and roll the mixture into balls, slightly smaller than golf balls.
Place balls on pan 2 inches apart and bake for 30 minutes. Use a spatula to remove the macaroons from the pan.
If desired, drizzle melted chocolate over the macaroons with a fork.
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