- 2 tbsp ground flaxseed
- 5 tbsp water
- 1 cup Morama All-Purpose Flour
- 1 cup rolled oats
- tbsp coconut sugar
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp ground ginger
- ½ cup toasted walnuts, chopped
- ¼ cup Morama Almond Spread
- 1 ½ cup grated carrot
Preheat the oven to 360 F / 185 C.
Prepare two flaxseed eggs by mixing 2 tablespoons of ground flaxseed with 5 tablespoons of water. Mix well and let rest for 8 minutes.
In a medium bowl, combine the dry ingredients. Then add the wet ingredients and flaxseed eggs and mix gently.
Scoop some batter and shape into balls. Place the balls on a greased or non-stick baking sheet.
Bake for 40 minutes or until cookies are golden brown. Make sure to flip them halfway through.
Let the cookies cool so they are crispy on the outside.