 INGREDIENTS
1 1/4 cup carrots, shredded 2 1/2 cups shredded unsweetened coconut (grind down to a very course meal) 2 tbsp cornstarch 3 tbsp coconut oil, melted 1/4 cup honey 3 tbsp whole chia seed or milled flaxseed 1/3 cup graham flour (or almond flour) 2 tsp ground cinnamon 1 tsp vanilla 1/2 cup roasted unsalted sunflower seeds DIRECTIONS In a medium size bowl, mix all of the ingredients together. I, personally, use my hands to mix the ingredients - that way I can make sure it is well distributed. Let mixture sit for a few minutes to absorb all the moisture and then form balls using 2 tbsp of mixture for each and place an inch apart on a parchment lined baking sheet. Bake 325F for 25-30 minutes. Cookies will still seem slightly soft when removed from the oven, let cool in pan for at least 30 mins to let the outsides firm up.
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