Carrot Cake Breakfast Cookies (No: Soy, Gluten, Sugar; Vegan!)

Dry:
1 C rolled oats
1/2 C almond meal/flour (can buy almond flour or grind in blender)
1/2 C flour (Bob's Red Mill makes Gluten Free all purpose, but I used 1/4 C Sorghum flour and 1/4 C Brown rice flour)
1/3 C chopped walnuts
1/3 C shredded coconut
1 tbsp brown sugar/xylitol
1 tsp nutritional yeast
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger powder (can omit and add fresh ginger)
a dash of nutmeg
1/2 tsp salt
optional: 1/2 tsp xanthan gum

Wet:
1 C carrot mixture ( 2 peeled carrots, 4 dried apricots, dried cherries/cranberries, crystallized ginger)
1/2 C coconut oil
1/8 C maple syrup
2 tbsp flax egg replacer (can omit if using regular flour)

If using flax, place 1 tbsp of flax in 2 tbsp of warm water. Stir and let sit.

Mix all dry ingredients in a large bowl.

Preheat oven to 375.

Pulse carrot mixture in food processor until finely minced. Add to dry ingredients.

If coconut oil is slightly solid, heat for a few seconds. Add remaining wet ingredients to dry mixture (including flax, if using).
Mix well until all wet ingredients are completely incorporated. Line two cookie sheets with parchment paper. Shape about 2 tbsp of batter per cookie.
Flatten a bit for crispier edges. Cookies should be about 1/2 inch thick. Be sure to squeeze them firmly before molding to prevent crumbling.

Bake for 12 minutes, or until bottom is slightly browned and cookies are done in the middle!

Serving Size: Makes about 18 cookies

Number of Servings: 18

Recipe submitted by SparkPeople user ANYAFLORIS.