I have to admit, the first time I tried these, I wasn't particularly impressed. Since then, I've tweaked the recipe a bit (and probably gotten used to having carrots in my cookies). Be patient with these. They might just grow on you.
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped brazil nuts
1 cup shredded carrots
dash of vanilla bean
1/4 cup real maple syrup, room temperature
1/4 cup agave syrup
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees.
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies. I prefer to keep them in the freezer and snack on them frozen.
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