Ingredients
Scale
- 1 1/4 cups (100g) rolled oats
- 3/4 cup (90g) wholemeal flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- pinch of salt
- 2 tbsp. (30g) butter, melted and cooled
- 1 large egg, at room temperature
- 1 tsp. vanilla extract
- 1/2 cup (120ml) maple syrup
- 1 medium (about 100g) carrot, grated
Instructions
- Add the rolled oats to a mixer and mix for about 3-4 seconds – you should get much smaller pieces, but not mix it until it is oats flour ;) Add this together with the wholemeal flour, the baking powder, ground cinnamon and salt to a bowl and mix. Set aside.
- Add the melted and cooled butter together with the egg and vanilla extract to a large bowl and mix until well combined. Add the maple syrup and mix well. Add the flour mixture and mix slowly until just combined. Fold in the grated carrots. Wrap the dough (yes it is very soft) into plastic wrap and let rest in the fridge for 45-60 minutes.
- Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Divide the cookie dough into 12 equal portions and place with enough space inbetween on the baking sheet. Bake for 12-15 minutes. Take out of the oven and let cool down on the baking sheet for at least 20 minutes before letting them cool down completely on a wire rack.
Notes
- Enjoy baking!