COCONUT CARROT CAKE OATMEAL COOKIES

low-fat-heatlhy-coconut-carrot-cake-cookies-running-on-real-food.jpgINGREDIENTS
  • ¾ cup (60 g) ground quick oats
  • 1 cup (80 g) quick oats
  • 1.5 tsp baking powder
  • 5 tbsp (30 g) unsweetened shredded coconut
  • 1 tsp (6 g) sugar
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 flax egg (1 tbsp (7 g) ground flax + 3 tbsp water)
  • 1 ripe banana (150 g), mashed
  • 2 tbsp (30 g) applesauce
  • 1 medium carrot (65 g), grated
  • optional: mix in raisins, walnuts or chocolate chips
INSTRUCTIONS
  1. Pre-heat oven to 350 degrees.
  2. Mix your flax egg and set aside.
  3. Place the ¾ cup of quick oats in a food processor or blender and grind into oat flour.
  4. Add the ground oats and the rest of the dry ingredients to a bowl and stir to combine.
  5. Add in the flax egg, mashed banana, applesauce and grated carrot and mix well.
  6. Roll into 10 balls and place on a baking tray.
  7. Press the ball down to form cookie shapes.
  8. Bake for 15 minutes.
  9. These can be stored at room temperature or in the fridge.
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