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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
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Rate this recipe!
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Ingredients
- 2 cups oats old fashioned
- 1-1/4 cups oat flour
- 1/4 cup ground flaxseed meal
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup ripe banana mashed
- 1/2 cup applesauce unsweetened
- 6 tsp. date paste
- 1/4 cup coconut oil melted
- 1/4 C. almond milk
- 1 C. carrots finely grated
- 1/2 C. pecans finely chopped
Instructions
- Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
- Add oats, oat flour, flaxseed meal, cinnamon, baking soda, and salt to a large bowl and mix to combine.
- Add mashed banana, applesauce, date paste, coconut oil, and almond milk, to another bowl and mix until combined.
- Add wet ingredients to dry ingredients and mix.
- Add grated carrots and chopped pecans and mix until combined.
- Each cookie should be 1 rounded tablespoon batter
- Place cookies onto prepared baking sheet, pressing down lightly with a water glass that is slightly wet on the bottom (cookies will not spread when baking).
- Bake for 8-10 minutes, or until light golden brown.
- Cool completely before storing in an airtight container in the fridge for up to 3-4 days.
- Cookies may be frozen if wrapped individually and stored in a freezer bag.
- MAKES 12 COOKIES
