Ingredients
Method
Instructions
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated.
- Add in the flour mixture, stirring just until incorporated. Fold in the grated carrots.
- Chill the cookie dough in the refrigerator for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula.
- Bake at 325°F for 12-15 minutes. Pull them out when the centers still feel a little soft and underdone.
- Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Notes
Do not use store-bought pre-shredded carrots as they are too dry. Measure flour and oats by weight for best results. Do not over-bake; the cookies will firm up as they cool on the pan.
