Rolled oats: 60g (2/3 cup), Oat flour: 30g (1/4 cup), Ground flaxseed: 15g (1.5 tbsp), Baking powder: 2g (1/2 tsp), Cinnamon: 2g (1/2 tsp), Nutmeg: 1g (1/4 tsp), Salt: 1g (pinch), Carrot: 50g (1 medium, grated), Apple: 50g (1/2 small, grated), Walnuts: 15g (1.5 tbsp, chopped), Raisins: 15g (1.5 tbsp), Egg: 50g (1 large), Maple syrup: 15g (1 tbsp), Coconut oil: 15g (1 tbsp, melted), Vanilla extract: 2ml (1/2 tsp)
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a bowl, combine 60g rolled oats, 30g oat flour, 15g ground flaxseed, 2g baking powder, 2g cinnamon, 1g nutmeg, and a pinch of salt. 3. Stir in 50g grated carrot, 50g grated apple, 15g chopped walnuts, and 15g raisins. 4. In another bowl, whisk together 50g egg, 15g maple syrup, 15g melted coconut oil, and 2ml vanilla extract. 5. Add the wet ingredients to the dry ingredients and stir until well combined. 6. Using a 1/4 cup measure, scoop the dough onto the prepared baking sheet, flattening slightly with the back of a spoon. 7. Bake for 15-18 minutes, until the edges are golden brown. 8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. 9. Store in an airtight container for up to 5 days. (Note: This recipe makes 4 large cookies; the serving size is 2 cookies.)
