Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Grease cookie sheet with coconut oil or place parchment paper on top of cookie sheet.
Step 3
Soak the
Raisins (70 g)
in hot water for 10 minutes and drain.
Step 4
In a large bowl, combine
Brown Rice Flour (165 g)
,
Unsweetened Shredded Coconut (50 g)
,
Baking Powder (4 g)
,
Ground Cinnamon (3 g)
,
Baking Soda (2 g)
,
Ground Ginger (as needed)
, and
Ground Nutmeg (1 g)
.
Step 5
In a medium bowl, combine
Carrots (225 g)
,
Egg (1)
,
Dark Maple Syrup (120 mL)
,
Coconut Oil (15 mL)
and Raisins.
Step 6
Make a well in the centre of the dry ingredients and pour the wet ingredients (carrot mixture) into the dry. Mix together until well combined.
Step 7
To make large cookies, using your hands, form the mixture into approximately 2" inch balls and flatten on to cookie sheet with your hands.
Step 8
Bake for 10-15 minutes until golden. Remove from oven and let cool on sheet for 5 minutes. Remove from cookie sheet and place on cooling rack to cool completely. Serve and enjoy!
