1 C. oats (can be instant.. or gluten free)
3/4 C. Whole wheat or gluten free flour
1 1/2 tsp baking powder
1 1/2 to 2 tsp cinnamon
1/8 tsp salt
2 tbs coconut oil, softened
1 large egg, room temp.
1 tsp vanilla extract
1/2 C. Pure maple syrup
3/4 grated carrots
Directions:
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, & salt. In a separate bowl, whisk together the coconut oil, egg, & vanilla. Stir in the maple syrup until thoroughly mixed. Add the flour mixture, stirring until fully mixed. Fold in carrots. Chill dough for at least 30 minutes (if chilling longer, cover with plastic wrap)
Preheat over to 325 degrees F. Line baking sheet with parchment paper.
Drop the cookie dough into 15 rounded scoops on the baking sheet. (if chilled longer than 1.5 hours, flatten dough slightly). Bake for 12 to 15 minutes. The cool on baking sheet for at least 15 minutes.
Note: when measuring oats and flour be very careful .. use spoon level method.. to prevent cookies from being dry and crumbly.
To make your own instant oats – Pulse 1 cup of old-fashioned oats in food processor 5 to 8 times
For gluten free flour – 1/2 C. millet flour, 2 tbs brown rice flour, 2 tbs tapioca flour & 1/2 tsp xanthan gum.
Store leftovers in airtight container on the counter for up to a week.
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