1x 2x 3x Ingredients
2 flax eggs (mix 2 tbsp ground flax with 6 tbsp water)
1 cup rolled oats
1/2 cup oat flour (make by blending or food processing oats, you’ll need a little more than 1/2 cup of oats to make 1/2 cup of oat flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp ground turmeric
1/4 cup pure maple syrup
1/2 cup natural peanut butter
1 tsp pure vanilla extract
1 cup finely grated carrot
1/2 cup unsweetened shredded coconut
1/2 cup walnut pieces
Pre-heat the oven to 350 degrees.
Mix the flax eggs in a small bowl and set aside.
Add all the dry ingredients to a
bowl and mix well to combine. Mix in the flax egg, pure maple syrup, natural peanut butter and pure vanilla extract.
Fold in the carrots, walnuts and coconut.
Line a baking pan with parchment paper or very lightly grease it, or use a silicon baking mat.
Placing 12 balls of dough on a baking pan and press each ball down into a cookie. Bake for 12-15 minutes until firm and golden brown.
Serving Size: 1 cookie
Calories: 204 calories
Sugar: 5.7 grams
Fat: 13.3 grams
Carbohydrates: 17.2 grams
Fiber: 3.8 grams
Protein: 4.8 grams