Chocolate Carrot Cake Cookies

Chocolate Carrot Cake Cookies 2 large carrots, shredded 1 cup coconut sugar 1 cup melted coconut oil 2 eggs, whisked 1 teaspoon vanilla extract 1 cup coconut flour 1/2 cup tapioca flour 1/2 teaspoon pumpkin pie spice or nut meg and cinnamon pinch of salt 1/2-1 cup dark choc chips Preheat oven to 190 degrees C. In a large bowl, add carrots, coconut sugar, coconut oil, eggs and vanilla extract to a bowl and whisk. Then add coconut flour, tapioca flour, pumpkin pie spice and salt and mix until combine. Then fold in chocolate chunks.The dough maybe a bit dry and thick, this is how it is. Use an ice cream scoop to scoop a rounded scoop onto a parchment paper lined baking sheet, then press the cookie dough down with your fingers. You should get around 12 cookies Bake for 35-40 minutes until cookies are cooked through in the middle.