|10 min||15 min||12|
|1 cup||Oat bran, dry|
|1/2 cup||Whole wheat pastry flour|
|1/4 cup||Flaxseed meal (ground)|
|1 tsp||Baking powder|
|1/4 tsp||Ginger, ground|
|1/4 tsp||Sea salt, fine|
|1/4 tsp||Nutmeg, ground (a pinch)|
|1/2 cup||Walnuts (chopped)|
|3/4 cup||Cranberries, dried (or fruit juice sweetened)|
|1 cup grated||Carrots|
|3 tbsp||Coconut oil (melted)|
|1/4 cup||Applesauce, unsweetened|
|1 tsp||Vanilla extract, pure|
|1/3 cup||Honey, raw|
1. Preheat oven to 350° F.
2. Combine oat bran, whole wheat pastry our, ground flaxseeds, baking powder, cinnamon, ginger, salt and nutmeg in a large bowl. Add walnuts, cranberries and carrots and mix to distribute evenly.
3. Combine coconut oil, applesauce, vanilla and honey in a small bowl. Add to dry ingredients and mix until combined.
4. Line a baking sheet with parchment paper. Scoop batter out into 12 cookies (batter will be fairly sticky). Wet your hands to help prevent the batter from sticking and flatten cookies slightly with your hand. Bake for 13-15 minutes.
5. Allow cookies to cool for 10 minutes before removing from baking sheet.
Store cookies in the refrigerator for up to 5 days or wrap individually in plastic wrap and place in a freezer bag for up to 3 months.
To defrost, simply allow to thaw in the refrigerator overnight. I like to eat them warm.