Ingredients
The following ingredients have 11 Servings
- 1 cup rolled oats, chopped *
- 1 ¼ cup rolled oats, fine chop *
- ½ cup maple sugar *
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 Tablespoons flax meal
- 1 ½ teaspoons cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- ½ teaspoon sea salt *
- 5 Tablespoons unsweetened plain plant milk – divided
- 3 Tablespoons pure maple syrup
- 1 teaspoon vanilla
- ¼ cup unsalted almond butter *
- 1 cup grated carrots
- ¾ cup chopped walnuts (or pecans) (optional)
- ¾ cup golden raisins (or regular raisins)
- Sweet Cashew Glaze
Instruction
- Preheat the oven to 350 F.
- Line a baking sheet with silicone baking sheets or parchment paper, set aside.
- Place 2 Tablespoons of flax meal into a small bowl, add 3 Tablespoons of plant milk, whisk, set aside.
- Place 1 cup of rolled oats into a food processer, pulse for 10 seconds, then place into a large bowl.
- Next add 1 ¼ cups of rolled oats into a food processor, process for one minute until the oats turn to flour (or almost flour), place in the large bowl.
- Then add all the remaining Dry Ingredients into a large mixing bowl, whisk thoroughly to combine.
- Add all the Wet Ingredients (including the flax meal/milk mixture) into the dry ingredients bowl, stir to mix, then add the remaining 2 Tablespoons plant milk. Mix well to combine, using your hands until the mixture forms a cohesive ball. Then mix in the grated carrots, chopped nuts and raisins. Use your hands to mix.
- Scoop up 2 tablespoons of cookie dough, using slightly dampened hands roll into a tight firm ball and place onto the lined baking sheet, then slightly flatten into a thick disk. Try to keep the cookies in similar size and shape for even baking. Repeat until all the cookies are rolled and flattened.
- Bake in a preheated 350 F oven (center rack) for 17 to 18 minutes. Remove and allow to set on baking sheet for 5 minutes to set up before transferring to a wire cooling rack.
- Optional: When completely cool, drizzle with Sweet Cashew Glaze.
