Carrot and oat cookies

Ingredients for 1 servings:

• 200 g carrot(s), cleaned
• 50 g butter, soft
• 2 eggs, size M
• 85 g brown sugar
• 1 tbsp vanilla paste
• 2 tbsp maple syrup
• 75 g oat flakes, fine
• 60 g almonds, ground
• 50 g milk
• 150 g spelt flour type 630
• 1 ½ tsp baking powder
• 1 tsp, leveled baking soda
• 1 tsp cinnamon powder
• 50 g chocolate drops

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

Grate the peeled carrots. Sift together the flour, baking powder, baking soda, and cinnamon. Beat the butter, sugar, and eggs with a hand mixer until creamy. Mix in the vanilla extract, maple syrup, almonds, oats, and milk. Let stand for 10 minutes to set. Stir in the sifted flour mixture. Add the grated carrots and chocolate chips and fold in with a spoon until well blended. Line 2 baking sheets with baking paper and place 30-35g heaps of dough on the baking sheet, leaving a little space between them. Flatten lightly. Makes about 30 cookies. Preheat oven to 180°C (top/bottom heat) and bake the cookies for about 20 minutes until golden brown. Cool on a wire rack. The cookies will keep in the cookie tin for about 3-4 days. Otherwise, freeze and bake briefly.