Carrot Oatmeal Cookies

• 1 cup gluten-free rolled oats
• 1/2 cup buckwheat flour
• 1/2 cup quinoa flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 2/3 cup chopped hazelnuts
• 3/4 cup grated carrot
• 1/2 cup maple syrup
• 1/2 cup coconut oil, melted
• 1 tsp grated fresh ginger

1. Preheat the oven to 350u0b0F. Line 2 baking pans with parchment paper.
2. Stir oats, flours, baking powder and salt in large bowl. Add the hazelnuts and carrot.
3. Whisk the maple syrup, coconut oil and ginger in a small bowl. Add to the dry ingredients and stir until just combined.
4. Drop level tablespoons of mixture onto the prepared pans, leaving about 2 inches between each cookie.
5. Bake for 10-12 mins or until the cookies are golden on top and bottom. Cool in pans 10 mins. Remove from pans; cool completely on wire rack. Stored in an airtight container or cookie jar in a cool, dry place up to 1 week.

rolled oats, buckwheat flour, quinoa flour, baking powder, salt, hazelnuts, grated carrot, maple syrup, coconut oil, ginger

Taken from recipes-plus.com/api/v2.0/recipes/36418 (may not work)