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Ingredients (Yield 21pcs) Cookies Wet ingredients

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➥ 100 gm butter (Salted) (Melted)

➥ 2 tsp vanilla extract

➥ 1 large egg Dry ingredients

➥ 190 gm almond flour

➥ 100 gm monk fruit sweetener

➥ ½ tsp baking soda

➥ ¼ tsp salt

➥ 3 tsp cinnamon

➥ 2 tsp nutmeg

➥ 2 tsp allspice

➥ 100 gm carrots (Grated)

➥ 75 - 100 gm walnut (Crushed)

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Cream cheese filling

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➦ 60g butter (Salted) (melted)

➦ 100g monk fruit sweetener

➦ 200g cream cheese

➦ 1tsp vanilla extract

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Directions Cream cheese filling

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➼ 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.

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Cookies

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➺ 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 180°C. 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 - 20 minutes.

➺ (OPTIONAL) Spread some cream on top of the cookies and store in the fridge.

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