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Ingredients
- 1 medium carrot, grated
- 1 cup (100g) instant oats
- â…” cup (100g) whole-grain flourÂ
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 3 tbsp. coconut oil, melted
- 1 egg
- 1 tsp. vanilla extractÂ
- 5 tbsp. (75ml) maple syrupÂ
Prep Time:
Minutes
Directions
Cook Time:
Minutes
Preheat the oven to 340°F (170°C). Mix the oats, flour, baking powder and cinnamon in a bowl.Â
In a separate bowl whisk together, the egg melted and cooled oil, vanilla extract and maple syrup. Fold in the dry ingredients and mix well.Â
Add in the finely grated carrot and mix again.
Spoon the mixture (1 heaped tbsp. per cookie) onto a baking tray lined with paper and shape into rounds, leaving space between each cookie as they will spread slightly while cooking.Â
Place in the preheated oven and bake for 12-15 minutes until slightly browned. Remove from the oven and allow to cool completely before serving.Â
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
