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Carrot Breakfast/Snack Cookie

Ingredients: 1 cup oats, 1 cup whole wheat or regular flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp salt, ¼ tsp ground ginger, 2 medium carrots grated, ¼ cup raisins, ½ cup maple syrup, ½ cup coconut oil, melted

How to: 

1.    Preheat oven to 375 and line a cookie sheet with parchment paper

2.     In a large bowl combine, oats, flour, baking powder, cinnamon, salt and ginger. Mix well. Add in raisins and carrots.

3.     In a separate bowl combine maple syrup and coconut oil.

4.     Pour the liquid into the dry mixture and stir. If it’s really wet don’t worry I like to let it sit for 5 minutes.

5.     Scoop onto cookie sheet with a spoon or small ice cream scoop. Leave lots of room between cookies.

6.     Bake for 15-17 minutes and cool.