Itty Bitty Carrot Cake Cookies

• 1/2 cup whole wheat pastry flour (I'm sure other flours would work!)
• 1/4 cup regular oats
• 1/4 cup unsweetened coconut
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1/4-1/3 cup chopped walnuts
• 1/2 cup shredded carrots, packed
• 1/4 cup raisins, soaked in water overnight
• 1/4 cup pure maple syrup, room temperature
• 1/4 cup coconut oil, warmed for about 25 seconds in microwave
• 1/2 tsp fresh ginger, grated
• Pinch of ground cinnamon
• 1/2 tsp pure vanilla extract

1. 1. Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat.
2. 2. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. Add in the nuts, coconut, raisins, and shredded carrots.
3. 3. In a small bowl mix the maple syrup, softened coconut oil, vanilla, and freshly grated ginger. Add this to the flour mixture and stir until combined.
4. 4. Drop about 1 heaping tablespoon of dough onto lined baking sheet, leaving about 2 inches between each cookie. Shape into a ball with hands. Bake for about 12 minutes and cool for 10 minutes on a baking rack.
5. Recipe by Oh She Glows at http://www.ohsheglows.com

whole wheat pastry flour, regular oats, unsweetened coconut, baking powder, kosher salt, walnuts, carrots, raisins, maple syrup, coconut oil, ginger, ground cinnamon, vanilla

Taken from www.epicurious.com/recipes/member/views/itty-bitty-carrot-cake-cookies-52990081 (may not work)