Carrot Cake Cookies

Healthy eating coach Sharon Stroud shares a tasty recipe for Carrot Cake Cookies!

1 cup One Degree Organic Sprouted Quick Oats                                 

1 cup organic oat flour*

1 teaspoon baking powder1 teaspoon ground cinnamon

1 teaspoon ground ginger

⅛ teaspoon ground nutmeg

½ teaspoon Himalaya pink salt

1½ cups grated carrots

1 cup roughly chopped raw pecans or walnuts

½ cup organic raisins

½ cup real maple syrup

½ cup melted organic extra virgin coconut oil

Icing (optional):

¾ cup Lakanto Sugar Free Powdered Monkfruit Sweetener with Erythritol

1 tablespoon organic unsweetened coconut milk with vanilla

Preheat oven to 350º. Line a baking sheet with parchment paper.

In a large bowl combine the oats, oat flour, baking powder, cinnamon, ginger, nutmeg and salt and whisk to blend. Add the carrots and pecans and stir to combine. *Make your own oat flour by putting the One Degree Quick Oats in the blender and blend until it has a flour consistency.

In a small bowl combine the maple syrup and coconut oil and whisk until blended. Pour the liquid mixture into the flour mixture and stir until just combined. The dough may be rather wet, but don’t worry.

Drop ¼ cup scoops of the dough onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about 1-inch thick. Bake until the cookies are golden and firm around the edges. 15 to 20 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely, otherwise the bottoms can brown too much. If icing, whisk together the powdered Monkfruit sweetener coconut milk until combined. Drizzle over cooled cookies. Leftover cookies will keep, covered, at room temperature for up to 2 days, in the refrigerator for up to 5 days, and the freezer for up to 3 months.