Easy & Delicious Cookies :: Butter & Eggs NOT required

I really really love this cookie.  I'm a big fan of oatmeal cookies to begin with, except this one is taken to different level with the addition of carrots and a kick of ginger.  Neither Cy nor I are vegan, but the fact that it's so easy to make with absolutely no eggs and no butter only makes it that much better.  I am always amazed at the perfect consistency - the somewhat crispy outside with the super moist inside.  I love this cookie with the currants and ginger, but really you can do any combination of flavors.  White chocolate chips, cinnamon instead of ginger, the possibilities are endless.  I used a combination of almond and whole wheat flour here, but you can also use regular flour, or whatever flour that floats your boat.

It's a perfect snack for when Cy and I are craving that sweet bite :)

{Currants & Carrot Ginger Oatmeal Cookie}

inspired by 101cookbooks

1/2cup almond flour

1/2cup wheat flour

2tbsp ground flax 

1tsp baking powder

pinch of salt

1cup shredded carrots

2/3cup walnuts

1/3cup dried currants

1/2cup maple syrup 

1/2cup unrefined coconut oil (warm, just melted)

1tbsp grated fresh ginger

 Preheat oven to 375F

1. Mix together the flours, flax, baking powder, and salt in a bowl.
2. Add in the carrots, walnuts, and currants.
3. Whisk together the maple syrup, coconut oil, and ginger - and then mix into the rest of the ingredients.
4. Using an ice cream scoop, scoop out small rounds onto a parchment lined baking sheet.
5.  Bake at 375F for about 10-15min or until browned on the bottom.