This recipe is a great substitute for traditional cookie recipes that load up on sugar and butter. It’s amazing how simple recipes using whole ingredients make the yummiest treats!
What You Need:
1 cup oats (instant)
3/4 cup whole wheat or all-purpose gluten-free flour
1 1/2 teaspoons baking powder
1-2 teaspoons ground cinnamon
1/4 teaspoon salt
2 Tablespoons coconut oil or unsalted butter, melted and cooled slightly
1 large egg- room temperature
1 teaspoon vanilla extract
1/2 cup maple syrup
3/4 cup grated carrots
What You Do:
1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the coconut oil, egg, and vanilla.
3. Stir in maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots.
4. Chill the dough for at least 30 minutes. (If chilling onhealthy hair loss longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
5. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
6. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.)
7. Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
NOTE: If the cookies are still really flimsy after cooling on the baking sheet for 15 minutes and threaten to break apart, let them cool completely on the baking sheet. That won’t let them crisp up too much, and they’ll still stay soft for an entire week!
* No container equivalents for this one guys!