• Cooking Time: 10-12 minutes
  • Servings: Makes about 2 ½ dozen
  • Preparation Time:


I only claim to love them because they're not too sweet. For the comment, you may want to check


  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • Scant ½ teaspoon fine grain sea salt
  • 1 cup rolled oats
  • ⅔ cup chopped walnuts
  • 1 cup shredded carrots
  • ½ cup real maple syrup
  • ½ cup unrefined (fragrant) coconut oil, warmed until just melted
  • 1 teaspoon grated fresh ginger


  • Preheat oven to 375°F and line two baking sheets with parchment paper.
  • In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots.
  • In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
  • Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie.
  • Bake in the top ⅓ of the oven for 10-12 minutes or until the cookies are golden on top and bottom.

Categories: Cookies  Egg-Free  Vegan  Vegetarian 

Author Credit: Heidi Swanson

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