September is one of my favourite times of the year. Although October is my all-time fave month… but I love December too, for obvious reasons (#Christmasisthebest, #Lifetimemovieaddict). But September has always marked a lot of good things: the start of a new school year, the start of fall which is totally the best season ever, and oh yeah, my birthday is that month too.
Since it’s almost time for kids to head back to school (or maybe you are if you’re a teacher, in grad school, in college/university, etc.) I’m sharing two types of after-school snacks. These are healthier options than potato chips or packaged cookies, and you can enjoy them at home or bring them along with you wherever you’re headed.
This week it’s these Carrot Cookies. Made with almond flour and olive oil, these carrots have no sweetener at all, but thanks to the oil and carrots, they still seem pretty sweet. They have a really satisfying crunchy texture and will definitely hit the spot, whether you’re looking for a savoury or sweet snack, since these cookies totally fall into both of those categories.
I’m also super nostalgic when the calendar turns from August to September. I absolutely loved school… and that’s a good thing, since I spent so many years there, considering my four-year undergrad Political Science degree and my two-year Masters of Journalism. So while I’m super happy to be where I am today in my writing career, and I look forward to every day of the week, I miss buying school supplies and new outfits and just that general feeling of optimism that’s always in the air.
Stay tuned next Thursday for another after-school snack idea.
- DRY INGREDIENTS:
- 2 cups almond flour
- 1 tsp baking soda
- ¼ cup coconut sugar
- WET INGREDIENTS:
- 2 carrots, shredded
- ½ cup olive oil
- 2 eggs
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, mix your dry ingredients together. In a separate and smaller bowl, mix your wet ingredients together.
- Combine the dry and wet ingredients.
- Form the batter into 1 tablespoon-sized rounds. Place on the baking sheet.
- Bake for 20 minutes or until crunchy.
Don’t forget to pin to save for later!