So Much More Than Carrot Cake Cookies

• 23 cup unsweetened almond milk, warmed
• 3 tablespoons ground flax seeds
• 13 cup canola oil
• 12 tablespoon toasted sesame oil
• 1 tablespoon maple syrup
• 13 cup demerara sugar
• 23 cup sugar
• 1 teaspoon grated fresh ginger
• 2 teaspoons vanilla
• 1 cup barley flour
• 1 cup whole wheat flour
• 14 cup wheat germ
• 12 teaspoon baking powder
• 2 teaspoons cinnamon
• 12 teaspoon nutmeg
• 1 pinch cardamom
• 14 teaspoon sea salt
• 1 cup tightly packed fine-shredded carrot
• 12 cup large-flake oats
• 12 cup shredded coconut
• 13 cup chopped walnuts
• 14 cup dried kasha
• 13 cup diced candied ginger
• 12 cup raisins, soaked in hot water and drained
• 12 cup gogi berries, soaked in hot water and drained

1. In a large bowl, beat together the "milk", flax, oils, maple syrup, sugars, fresh ginger and vanilla.
2. Set aside.
3. In another bowl, whisk together the flours, wheat germ, baking powder, cinnamon, nutmeg, cardamom and sea salt.
4. Stir into the above mixture, then fold in the carrots, oats, coconut, nuts (if using), candied ginger, raisins and gogi berries.
5. Wrap in plastic and chill 1 hour.
6. Preheat oven to 350F and line three baking sheets with parchment.
7. Flatten into thick discs with the palm of your hand.
8. Form fairly large balls of dough and place onto the sheets 2" apart.
9. Bake 5 minutes on the middle rack of the oven, then move to the bottom rack and back 10 minutes longer.
10. Cool completely on the sheets.

unsweetened almond milk, ground flax seeds, canola oil, sesame oil, maple syrup, demerara sugar, sugar, ginger, vanilla, barley flour, whole wheat flour, germ, baking powder, cinnamon, nutmeg, cardamom, salt, carrot, oats, coconut, walnuts, kasha, candied ginger, raisins, gogi berries

Taken from www.food.com/recipe/so-much-more-than-carrot-cake-cookies-475974 (may not work)