Carrot Cake Cookies

Guys. These cookies will change your life. Seriously? Who needs sugar when you have these? Not me.

 Thanks to Rach, who showed me this website (AND these cookies), who is my one inspiration when it comes to food that is both healthy and heaven-sent. 

 These are amazingly easy, besides.

 I don't know that I would call them "itty bitty", as she does on the website, but I guess that is up to the person forming them on the sheet. :) I never make them itty bitty so I always double the recipe.

  Yes, I ate 11 of these in one sitting. ELEVEN. 

Does anything else need to be said? I think not.

Carrot Cake Cookies--Sugar Free

Oh She Glows

(I recommend doubling this)

1/2 C whole wheat flour

Pinch of ground cinnamon
1/2 tsp baking powder
1/4 tsp salt

1/4 C regular oats

1/4-1/3 C chopped walnuts

1/4 C coconut

1/4 C raisins

1/2 C shredded carrots, packed

1/4 C maple syrup or honey
1/4 C coconut oil, warmed for about 25 seconds in microwave

1/2 tsp pure vanilla extract
1/2 tsp fresh ginger, grated (or 1/4 tsp ground ginger)

1. Preheat oven to 350 and line baking sheet with parchment spray with non-stick cooking spray. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. 

2. Add in the nuts, coconut, raisins, and shredded carrots. 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.
3. 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.

Makes 15 bite-sized cookies