Use organic ingredients.
3 C thick rolled, rather than quick rolled oats
1½ C spelt flour
1 T cinnamon powder
1 tsp cardamom powder
2 tsp non-alum baking powder
¼ tsp sea salt
1 C chopped walnuts (optional)
Mix the dry ingredients together in a large bowl, except for the walnuts.
½ C raw coconut oil
¾ C agave syrup
1 tsp vanilla
1½ C grated carrots or pumpkin puree
1 C raisins
Mix wet ingredients in medium-size bowl.
Preheat over to 350°. Combine the dry ingredients, except for the walnuts, in a large bowl. Mix well and set aside. Combine moist ingredients, mixing until creamy. Gently fold together the moist and dry ingredients, blend well, fold in the walnuts and raisins and stir until well blended.
Scoop cookie dough in medium-size spoonfuls and drop at least an inch apart onto lined or oiled baking sheets. Flatten gently with your fingertips. Bake for 12-15 minutes until golden brown. Remove cookies to rack to cool.
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