September 11, 2013 by
Leanne Vogel
August 21, 2017
Vegan, gluten-free carrot cake cookies made with cooked quinoa, maple syrup and raisins. All the goodness of carrot cake, with a breakfast feel.
Eating Style:
Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian
Prep Time:
Serves:
24
Calories:
88
Calories from Fat:
25.2
Total Fat:
2.8 g
Sodium:
17 mg
Carbs:
13.2 g
Dietary Fiber:
2.4 g
Net Carbs:
10.8 g
Sugars:
5.3 g
Protein:
2.2 g
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.