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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 15 |
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I might follow the advice of 101 Cookbooks and use different nuts and seeds after making these the first time per the recipe, just to change it up a bit. I can't imagine what glory the coconut oil adds to this cookie! Read more ! Ingredients:
1 cup whole wheat pastry flour |
1 teaspoon baking powder |
scant 1/2 teaspoon fine grain sea salt |
1 cup rolled oats |
2/3 cup walnuts, chopped (or your preferred nut!) |
1 cup carrots, shredded |
1/2 cup pure maple syrup |
1/2 cup unrefined (fragrant) coconut oil, warmed until melted |
1 teaspoon fresh ginger, grated |
Directions:
1. Preheat oven to 375 degrees F..
2. Place rack in top 1/3 of oven.
3. Line two baking sheets with parchment paper.
4. In a large bowl whisk together the flour, baking powder, salt and oats.
5. Add nuts and carrots.
6. In separate bowl whisk together the maple syrup, coconut oil and ginger.
7. Add this to the flour mixture.
8. Stir until just combined.
9. Drop onto prepared baking sheets one level tablespoon at a time, leaving about 2 between each cookie.
10. Bake for 10 to 12 minutes OR until golden top and bottom.
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