These are like a breakfast cookie - slightly chewy and slightly soft, like a muffin-scone.3 c. granola
1 1/2 c. whole wheat flour
1/2 c. white whole wheat flour
1/4 c. brown sugar
1 tsp baking soda
1/2 tsp salt
2 Tb flax meal
1 tsp cinnamon
2/3 - 3/4 c. shredded carrots
1 Tb coconut extract
1 1/2 c. unsweetened almond milk or soy milk
1/4 c. safflower or canola oil
1/2 c. agave nectar
3 Tb chocolate chips (optional)
Preheat oven to 325 degrees F. In a large bowl, combine granola, flour, brown sugar, baking soda, salt, flax meal, and cinnamon. Then add in carrots.
In a small bowl, combine coconut extract, milk, oil, and agave nectar. Add to the flour mixture. Add any optional ingredients, then mix until well blended.
Drop spoonfuls 1-2 inches apart on a cookie sheet that has been sprayed with cooking spray. Bake for 10-12 minutes. May need to cover with foil. Makes 15-20 cookies.