Carrot Oatmeal Cookies - cooking recipe

Ingredients

1 cup gluten-free rolled oats
1/2 cup buckwheat flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp sea salt
2/3 cup chopped hazelnuts
3/4 cup grated carrot
1/2 cup maple syrup
1/2 cup coconut oil, melted
1 tsp grated fresh ginger

Preparation

Preheat the oven to 350\u00b0F. Line 2 baking pans with parchment paper.
Stir oats, flours, baking powder and salt in large bowl. Add the hazelnuts and carrot.
Whisk the maple syrup, coconut oil and ginger in a small bowl. Add to the dry ingredients and stir until just combined.
Drop level tablespoons of mixture onto the prepared pans, leaving about 2 inches between each cookie.
Bake for 10-12 mins or until the cookies are golden on top and bottom. Cool in pans 10 mins. Remove from pans; cool completely on wire rack. Stored in an airtight container or cookie jar in a cool, dry place up to 1 week.