|10 min||15 min||13|
|1/2 cup||Pecans (chopped)|
|3/4 cup||Flaxseed meal (ground)|
|1 cup||Whole wheat pastry flour|
|1/2 cup||Rolled oats, dry|
|3/4 tsp||Baking powder|
|1/4 tsp||Kosher salt|
|1/3 cup||Raisins, seedless (sultana)|
|1 cup grated||Carrots (finely grated)|
|1 tbsp minced||Ginger root|
|1/4 cup||Applesauce, unsweetened|
|3 tbsp||Coconut oil|
|1/2 cup||Maple syrup (or liquid sweetener)|
|1 tsp||Vanilla extract, pure|
1. Preheat the oven to 325F and toast the pecans for 10-11 minutes. Meanwhile, prepare the batter. In a large bowl, mix together the flax, flour, oats, baking powder, salt, cinnamon, and raisins.
2. Grate the carrots and ginger using the finest grate. In a smaller bowl, melt the coconut oil in the microwave for about 45-60 seconds. You want the oil hot so it does not clump when adding the cold wet ingredients. Now add in the maple syrup, carrots, applesauce, grated ginger, and vanilla. Stir well.
3. Remove pecans from the oven and add to the dry ingredients. Increase oven temp to 350F. Now add the wet ingredients to the dry and mix well. The dough will be very sticky.
4. With a spoon, scoop about 13 cookies onto a lined baking sheet. They will not spread much so you can place them an inch apart. Bake for 14-15 minutes at 350F and allow to cool on baking sheet.