Oatmeal carrot cookies

Jasper and I made these amazing cookies today after school. I have made them before from one of my favorite food blogs, 101 cookbooks.  This time I played a bit. They are not as simple as the one I made before, but love to experiment with what I have on hand, and we ran out of some things (maple syrup) so needed improvise. This is what we came up with. Do check out the one on 101 cook books as well

We doubled the recipe so we could freeze some. We eat these for breakfast too!

1 1/2 cup whole wheat pastry flour
1/2 cup almond flour
2 teaspoon baking powder
scant 1 teaspoon fine grain sea salt
2 cup rolled oats
2 cup shredded carrots
1/4- 1/2 cup finely chopped turkish figs and dates
1/2 cup real maple syrup
1/4 cup coconut nectar
1/4 cup honey
1 cup unrefined (fragrant) coconut oil, warmed until just melted
2 teaspoon grated fresh ginger
1 teaspoon lemon zest

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the fruit and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut nectar, honey, coconut oil, ginger and lemon zest. 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 15-20 minutes or until the cookies are golden on top and bottom.

This double size batch makes 3-4 dozen. You can easily cut in half.

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