Yields: 12 large cookies; 20 small cookies

 

Ingredients:

1 ½ cup instant oats

1 cup whole wheat flour or gluten-free flour blend

1 ½ tsp baking powder

1 ½ tsp ground cinnamon

1/8 tsp salt

2 tbsp coconut oil or butter, melted

1 large egg

1 tsp vanilla

½ cup maple syrup, agave or honey

¼ cup applesauce

½ cup shredded carrots

¼ cup raisins

 

Directions:

1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl.

2. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla.  Stir in maple syrup (or agave or honey) and apple sauce.

3. Add the flour mixture to the wet ingredients, stirring until just incorporated.  Fold in raisins and carrots. 

4. Chill for 30 minutes in the refrigerator. 

5. Meanwhile, preheat oven to 325F, and line a baking sheet with parchment paper. 

6. Drop the cookie dough into 12 rounded scoops onto the prepared sheet, and flatten slightly.  The cookies will not spread much as they bake, so flatten to desired thickness.  

7. For a little crunch on the top, sprinkle with a bit of sugar. 

8. Bake at 325F for 10-14 minutes, depending on size.  Bake until the tops are slightly golden and the cookies hold their shape when lightly pressed.  

9. Cool on the pan for 10 minutes before turning out onto a wire rack.