Itty Bitty Carrot Cake Cookie Bites

1/2 cup oat flour
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

Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. Add in the nuts, coconut, raisins, and shredded carrots. 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.

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.




Serving Size: 15 bite sized cookies

Number of Servings: 15

Recipe submitted by SparkPeople user ANGELINE0213.