Prep Time
20 minutes
Cooking Time
12 minutes
Yields
24 Cookies
Prep Notes
Soak raisins in warm water for at least 15 minutes
Ingredients
- 1/2 cup organic whole wheat pastry flour
- 3/4 tsp pumpkin pie spice or (1/4 tsp ground cinnamon,1/8 tsp ground cloves, 1/4 tsp nutmeg)
- 1 tsp chai spices or (1/4 tsp ground ginger, 1/4 tsp ground turmeric, 1/8 tsp black pepper, 1/8 tsp cardamom)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup oats
- 1/3 cup chopped walnuts
- 1/4 cup unsweetened, dried coconut
- 1/4 cup soaked raisins, drained
- 1/2 cup shredded carrots, packed
- 1/4 cup syrup, (date, honey or maple) room temperature
- 1 large egg or flax egg*
- 1/4 cup coconut oil, softened
- 1/2 tsp pure vanilla extract
Directions
- Pre-heat oven to 350 F.
- Whisk together the flour, spices, baking powder, salt and oats in a large bowl.
- Stir in the nuts, coconut, raisins and shredded carrots.
- In a small bowl, mix the syrup, egg, coconut oil and vanilla. Add this to the flour mixture and stir until combined.
- Drop dough by heaping teaspoon onto lined baking sheet, leaving about 1″ – 2″ between each cookie. (You can mold it more into a ball if you wish – or leave it free-form.)
- Bake for 12 minutes and cool for 10 minutes on a baking rack, or on pan for about 20 minutes.
*Flax Egg – You can make a flax egg by using 1 tablespoon of ground flax seed and combining it with 3 tablespoons water. Let it sit for 10 minutes and then use as if it was an egg. (This works when you’re substituting up to 2 eggs in a baked recipe. More than that and it won’t work as well.)
To Life - To Health 