Carrot Cake Cookies

1. In a bowl, soak the dates, walnuts and pumpkin seeds together for about 30 minutes in warm water. Drain the date mixture from the water and reserve.

2. In a food processor, process all of the ingredients together until a paste is formed.

3. Using a spoon, divide the mixture into 12 equal parts. Roll the mixture until small balls are formed then lightly pat them down into a cookie shape. Toss in coconut flakes and place on a paper lined baking sheet and refrigerate the cookies, at least 4 hours or best, overnight.

4. When you’re ready to bake, preheat the oven to 350F and bake for 12-15 minutes. Allow to cool completely and store up to 1 week in an airtight container up to 5 days.