SERVES 8 • PREP TIME: 10 MINUTES • COOK TIME: 20 MINUTES
LOW-CARB • LOW-SODIUM • VEGETARIAN
30 MINUTES OR LESS, ONE-POT
This fluffy, airy dessert is a mix between a chocolate chip cookie and a carrot cake. It has a bittersweet profile from the dark chocolate chips, which is complemented by the earthy carrots and light sweetness of applesauce, maple syrup, and warm cinnamon. I created these cookies for Valentine’s Day for my husband and formed them into heart shapes. They were a big hit!
1¼ cups almond meal
½ teaspoon baking powder
¼ cup dark chocolate chips
½ cup shredded carrots
¼ cup unsweetened applesauce
2 teaspoons pure maple syrup
1 whole egg
1 teaspoon cinnamon
1
.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2
.
In a large mixing bowl, combine the almond meal, baking powder, chocolate chips, carrots, applesauce, maple syrup, egg, and cinnamon until the mixture becomes a thick, doughy consistency.
3
.
With a tablespoon, scoop out the dough and form the cookies into your desired shape and place on the baking sheet. Bake for 10 to 15 minutes until the cookies puff up, are lightly golden brown, and a fork comes out clean when inserted into a cookie’s
center. Store in an airtight container in the refrigerator for up to 4 days.
SUBSTITUTION TIP:
If you want to create a more savory flavor profile and add a nice crunch to your cookie, swap the dark chocolate chips for raw cacao nibs or crushed cacao beans. They are low in sugar and high in heart-protective nutrients: magnesium, manganese, and copper.
Per serving:
Calories: 150; Total fat: 12g; Saturated fat: 2g; Cholesterol: 21mg; Sodium: 61mg; Potassium: 167mg; Magnesium: 52mg; Carbohydrates: 11g; Sugars: 6g; Fiber: 2g; Protein: 5g; Added sugar: 1g; Vitamin K: 1mcg