Servings: (Yield 21pcs) Cookies Wet ingredients

Ingredients (Yield 21pcs) Cookies Wet ingredients: subheading: Ingredients (Yield 21pcs) Cookies Wet ingredients:
7 T. butter (Salted) (Melted) 7 T. butter (Salted) (Melted)
2 tsp vanilla extract 2 tsp vanilla extract
1 large egg 1 large egg
 
Dry ingredients: subheading: Dry ingredients:
6.5 ounces almond flour (about 2 cups) 6.5 ounces almond flour (about 2 cups)
½ C. monk fruit sweetener ½ C. monk fruit sweetener
1/2 tsp baking soda ½ tsp baking soda
1/4 tsp salt ¼ tsp salt
3 tsp cinnamon 3 tsp cinnamon
2 tsp nutmeg 2 tsp nutmeg
2 tsp allspice 2 tsp allspice
½ C. carrots (Grated) ½ C. carrots (Grated)
1/2 scant cup crushed walnuts ½ scant cup crushed walnuts
4 T. butter (Salted) (melted) 4 T. butter (Salted) (melted)
½ C. monk fruit sweetener ½ C. monk fruit sweetener
7 ounces cream cheese 7 ounces cream cheese
1tsp vanilla extract 1tsp vanilla extract

➼ Add cream cheese, melted butter and vanilla extract into a bowl. Mix until smooth.
➼ Add the monk fruit sweetener and mix until there are no clumps left.
➼ Place it in the freezer while you make the cookie dough.
Cookies: subheading: Cookies:
➺ In a large bowl, mix in melted butter, egg and vanilla extract. (Wet ingredients)
➺ In another mixing bowl, mix almond flour, monk fruit sweetener, baking soda, salt and the spices together. (Dry ingredients)
➺ Add the dry ingredients mix into the wet ingredients mix and fold.
➺ Add the grated carrots and walnut in the mix and fold until well mixed.
➺ Chill the dough for about 30 minutes.
➺ Preheat the oven to 350 ° F. Line a cookie sheet (or a baking sheet) with parchment paper.
➺ Using an ice cream scoop, scoop the mix and level it before dropping on the baking tray.
➺ Flatten the dough and place the filling in the center, then close the dough to fully cover the filling. Place on the baking tray an flatten it gently.
➺ Bake the cookies until lightly browned. Depending on your oven, time can be from 10 to 15 minutes. Mine would be done at 10 minutes.
➺ Let the cookies cool for 15 to 20 minutes.
➺ (OPTIONAL) Spread some cream on top of the cookies and store in the fridge.