Ingredients
Scale
- 1 cup rolled oats
- 1 cup grated carrots
- 1/2 cup almond flour
- 1/4 cup maple syrup or honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup raisins or walnuts (optional)
- 1/4 cup coconut oil, melted
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together rolled oats, grated carrots, almond flour, cinnamon, nutmeg, baking powder, and salt.
- In a separate bowl, combine maple syrup and melted coconut oil.
- Pour the wet mixture into the dry ingredients and stir until just combined. Fold in raisins or walnuts if using.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Grate carrots finely for better mixing. Store in an airtight container for 2-3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg