Carrot Cake Cookies

1 cup instant oats

3/4 Cup Whole wheat Flour ( You can you Spelt, Gluten free or whatever Flour you wish!!) 

1 1/2 tsp Baking Powder

1 tsp Cinnamon Powder

1/4 tsp Nutmeg (optional) 

1/8 tsp Salt 

2 Tbsp melted & cooled Unsalted Butter or Coconut Oil ( I used 1 of each)

 *if using salted butter then omit the salt

1 Large Egg

1 tsp Pure Vanilla Extract

1/2 Cup Maple Syrup or Honey

3/4 Cup Grated Carrots ...gently squeeze to get juice out ( I used the carrot pulp from my juicer ) 

Small Handful of Raisins 

 Whisk together the "dry ingredients" -Oats, Flour, Baking Powder, Cinnamon, and Salt. In a separate bowl, whisk together the "wet ingredients"- Coconut oil, Butter, egg, and vanilla. Stir in the maple syrup until thoroughly Blended. Add the Dry  mixture into the wet stirring just until incorporated. Fold in the carrots. Chill the dough for 30 minutes. (If chilling longer, roll dough into a ball & cover with plastic wrap.)

Preheat the oven to 325°F, and line a baking sheet with parchment paper. Drop the cookie dough into 10-15 rounded scoops on the baking sheet & flatten slightly.

Bake at 325°F for 12-16 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Enjoy!!