So Much More Than Carrot Cake Cookies

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 2/3 cup unsweetened almond milk, warmed
• 3 tablespoons ground flax seeds
• 1/3 cup canola oil
• 1/2 tablespoon toasted sesame oil
• 1 tablespoon maple syrup
• 1/3 cup demerara sugar
• 2/3 cup sugar
• 1 teaspoon grated fresh ginger
• 2 teaspoons vanilla
• 1 cup barley flour
• 1 cup whole wheat flour
• 1/4 cup wheat germ
• 1/2 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 pinch cardamom
• 1/4 teaspoon sea salt
• 1 cup tightly packed fine-shredded carrot
• 1/2 cup large-flake oats
• 1/2 cup shredded coconut
• 1/3 cup chopped walnuts
• 1/4 cup dried kasha
• 1/3 cup diced candied ginger
• 1/2 cup raisins, soaked in hot water and drained
• 1/2 cup gogi berries, soaked in hot water and drained

Recipe

• 1 in a large bowl, beat together the "milk", flax, oils, maple syrup, sugars, fresh ginger and vanilla. set aside.
• 2 in another bowl, whisk together the flours, wheat germ, baking powder, cinnamon, nutmeg, cardamom and sea salt.
• 3 stir into the above mixture, then fold in the carrots, oats, coconut, nuts (if using), candied ginger, raisins and gogi berries.
• 4 wrap in plastic and chill 1 hour.
• 5 preheat oven to 350f and line three baking sheets with parchment. flatten into thick discs with the palm of your hand.
• 6 form fairly large balls of dough and place onto the sheets 2" apart.
• 7 bake 5 minutes on the middle rack of the oven, then move to the bottom rack and back 10 minutes longer.
• 8 cool completely on the sheets.