Carrot Cake Oatmeal Cookies (GF)
Ingredients
Ingredients:
1 cup (100 g) Montana Gluten Free Raw Oatmeal
¾ cup (90 g) Montana Gluten Free All Purpose Baking Mix or Waffle Pancake Mix
2 tbsp (28 g) coconut oil or unsalted butter - melted and cooled slightly
1 large egg at room temperature
1 tsp vanilla extract
½ cup (120 ml) pure maple syrup
¾ cup (68 g) grated carrots (about 1 medium carrot)
Be sure that the egg is at room temperature before whisking it in. A cold egg added straight from the refrigerator would rapidly cool the fat source, resulting in small blobs of semi-solid coconut oil or butter.
Honey or agave may be substituted in place of the pure maple syrup.
Directions
Directions:
In medium bowl, whisk together the oats, baking mix, baking powder, and cinnamon.
In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated.
Add in the dry ingredient mixture, stirring just until incorporated. Fold in the carrots.
Chill the dough for at least 30 minutes. (if chilling longer, cover with plastic wrap)
Preheat your oven to 325° F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough into 12 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly)
Bake for 12-15 minutes. Cool on a baking sheet for at least 15 minutes before turning out onto a wire rack.
Deliciously moist cookies - even better with Cream Cheese Frosting!