Carrot Cake Cookies

These little gems taste just like the real thing!  Only they are actually quite healthy for you.  I made these when I was on my "cleanse" a few months ago.  I made the recipe as is only substituted gluten-free flour for the whole-wheat flour.  They are just the right size for a mid-afternoon snack or morning cup of tea.

This recipe comes from "Oh She Glows", a wonderful vegan blog.  Great recipes!  http://ohsheglows.com/2010/11/20/itty-bitty-carrot-cake-cookies/

Ingredients: (15 bite-sized cookies)

1/2 cup whole wheat pastry flour (I’m sure other flours would work!)
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

Instructions:

1. Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat.
2. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. Add in the nuts, coconut, raisins, and shredded carrots.
3. 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.
4. 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.