Adapted from, recipe by Heidi Swanson
Makes about 2 1/2 dozen cookies.

After your initial batch experiment with the type of nuts/seeds you use. Lemon zest, clarified butter, and olive oil might be ingredients to play around with as well – but I haven’t tested them in this recipe. And I have to say, I love the flavor and richness the coconut oil brings to these cookies. If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.

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 walnuts

1 cup shredded carrots

1/2 cup real maple syrup, room temperature

1/2 cup unrefined (fragrant) coconut oil, warmed until just melted

1 teaspoon grated fresh ginger

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 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.