Morning glory cookies made grain-free with almond flour, almond butter, carrot, apple, walnuts, pure maple syrup and more.
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
In a mixing bowl, stir together the almond butter, eggs, pure maple syrup and vanilla extract until creamy.
In a separate mixing bowl, stir together the almond flour, shredded coconut, baking soda, ground cinnamon, and sea salt.
Transfer the flour mixture to the mixing bowl with the wet mixture and stir well until combined. Stir in the remaining ingredients (apple, carrot, raisins, walnuts).
Drop cookie dough onto the parchment-lined baking sheet (I like to make the cookies large, but you can make them any size you'd like). Bake 15 minutes, or until cookies are golden-brown around the edges. For crispier cookies, bake 17 to 20 minutes.
Allow cookies to cool 5 minutes and serve.
*You can also use sunflower seed butter, cashew butter, or any nut/seed butter of your liking.
**Substitute eggs for 2 flax "eggs" to make vegan. For crispier cookies, omit one of the eggs and add 1/4 cup unsweetened applesauce.