Ingredients

• 2 Tbsp Flaxseed Meal
• 6 Tbsp Warm Water
• 1/2 cup Unsweetened Sunflower Seed Butter
• 1/3 cup + 1 Tbsp Pure Maple Syrup
• 1/4 cup Avocado Oil
• 1 cup Gluten Free 1-to-1 Baking Flour
• 1 cup Gluten Free Old Fashioned Rolled Oats
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1 cup Finely Shredded Carrots
• 1/2 cup Shredded Coconut
• 1/2 cup Chopped Walnuts
• 1/2 cup Raisins

Instructions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
2. Prepare the flax eggs by combining the ground flax seeds and warm water in a small bowl. Stir and allow to thicken for 3 minutes.
3. In a large bowl, combine the sunflower seed butter, maple syrup and avocado oil. Stir in the flax "eggs." Add the flour, rolled oats, cinnamon, ginger, baking powder, baking soda and salt. Mix until combined, then fold in the shredded carrots, coconut, walnuts and raisins.
4. Use an ice cream scoop (about 1/4 cup) to portion the batter for each cookie onto the prepared baking sheet. Bake for 20-22 minutes, or until lightly browned. Cool for 5 minutes, then transfer to a wire rack to cool completely.