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Title: Carrot Cake Cookies
link : Carrot Cake Cookies

Carrot Cake Cookies

Carrots are something I rarely eat due to the relatively high sugar content - and only in small quantities when I do - but gosh I love carrot cake! These cookies are a twist on carrot cake, and I'll definitely be making them regularly. It was also the first time I used brown Swerve in a recipe, and it was a success! (I got a sample at Expo West earlier this month, and I believe it's coming out this summer.)

Ingredients:

Cookies

8 tbsp salted butter, softened
1/2 cup granulated Swerve
2 tbsp brown Swerve or golden Lakanto
1 tsp vanilla
2 tsp cinnamon
1/2 cup finely shredded carrots
1/2 cup almond flour
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 egg

Frosting

3 tbsp cream cheese, softened

2 tbsp butter, softened
1/2 tsp vanilla
1/4 cup powdered Swerve
1/2 tsp monk fruit juice concentrate

Topping
1/3 cup chopped pecans

Instructions:

1) Pre-heat oven to 350 degrees.

2) Cream together butter and sweeteners.

3) Add in the rest of the cookie ingredients. Stir well.

4) Line 2 cookie sheets with parchment paper.

5) Roll dough into balls and flatten. (These cookies don't spread much at all).

6) Bake for 13 minutes or until golden brown.

7) Remove from oven and allow cookies to sit. (They will firm a lot as they cool, so be careful moving them prematurely).

8) Mix together frosting ingredients.