Ingredients
The following ingredients have 4 Servings
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 1 ½ cups carrots (shredded )
- 1 cup pecans (chopped )
- ¼ cup dried pineapple (chopped)
- ¼ cup unsweetened coconut flakes
- 1 teaspoon vanilla
- ½ cup maple syrup
- 1 egg
- ¼ cup melted butter (or coconut oil)
Instruction
- Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- In a large bowl, combine oats, flour, baking powder, cinnamon, salt, and ginger. Add the carrots, pecans, pineapple, and coconut.
- In another bowl, whisk together the vanilla, syrup, egg, and butter. Pour the wet ingredients into the bowl with the dry ingredients. Stir until completely combined.
- Use a large scoop (about ¼ cuto evenly divide the batter, placing about 1 inch apart on baking sheet. Flatten each portion with the back of the scoop or the palm of your hand to about ¾ inch thick.
- Bake for 15 to 18 minutes or until the edges are golden. Cool on the baking pan for about 10 minutes before transferring to a cooling rack.
- Store in an airtight container in the refrigerator for up to one week. To heat, microwave each cookie for 15 to 30 seconds depending on the wattage of the microwave.