Cookie Friday: April 16

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.
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Categories
weight loss

Lara’s Chocolate Espresso Cookie

From Firehook Bakery in Washington, DC.

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Christina’s Carrot Raisin Oatmeal Raisin Cookies

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Ingredients:

  • 1 cup whole wheat flour
  • 1 1/2 cups old fashioned oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • a bunch of cinnamon
  • 1/2 tsp nutmeg
  • 1/3 cup honey
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 1 tsp vanilla
  • 1 cup carrots
  • 1/2 cup raisins
  • 2 tbsp ground flaxseed meal

Directions: Bake at 335 degrees for 15-20 minutes.

Chelsey’s Boccia Di Nonna Cookies

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Angela’s White Chocolate Coconut Cookies

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Recipe modified from AllRecipes.com

Ingredients:

  • 1 cup butter
  • 1-1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 oz white chocolate chunks
  • 1-1/2 cups finely shredded coconut
  • 1 cup walnuts, chopped

Directions:

Preheat oven to 375 degrees

In a medium bowl cream together butter and sugar. Beat in the eggs and vanilla.

Combine the flour, baking soda and salt and stir into the creamed mixture.

Add the chocolate, coconut and walnuts.

Drop by spoonful onto an ungreased baking sheet.

Cook 8-10 minutes or until lightly browned.

Evan’s Milk Chocolate Peanut Butter Chunkies

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