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Makes
24
Author Notes
These are barely sweet cookies and very adaptable. They’re really pleasantly light without any mix-ins, heartier with nuts, and a bit more decadent with chocolate!
Gluten free and vegan if using coconut oil! —chocolatea
Ingredients
2
bananas, mashed (1 cup)
2
carrots, grated (1 cup)
1/4 cup
butter or coconut oil, melted
1/4 cup
sugar or other sweetener
2 teaspoons
vanilla extract
1 cup
oats
1/2 cup
almond flour
1/2 cup
brown rice flour
2 teaspoons
baking powder
1/2 teaspoon
salt
1 tablespoon
cinnamon
1 teaspoon
ground ginger
1 cup
toasted nuts, dried fruit chocolate chips, or a combination (optional)
Directions
- Preheat oven to 350F. Toast nuts if using.
- Mix together banana, carrot, butter sugar and vanilla.
- Add oats, flours (can sub 1 cup wheat flour if desired), baking powder, salt, and spices. Add nuts/fruit/chocolate if using.
- Form tablespoons into balls and flatten. Bake 12 minutes. Cool on wire rack.
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