I like to call these the fall gingerbread cookie dough. The other day when doing it the house had an incredible smell because of the mix of spices and the sweetness of the carrots. Yum! Today I want to share this recipe with you and hope you will get to enjoy it soon along with a cup of tea by the candlelight reading your favorite book.

These are healthy and clean and will completely satisfy your sweet craving!

✔︎ 1 grated carrot (medium size)
✔︎ 100 g oats flakes
✔︎ 90 g all-purpose flour
✔︎1,5 teaspoons baking powder
✔︎ 1,5 teaspoons cinnamon
✔︎ 1,5 teaspoons ground cloves (optional)
✔︎ pinch of salt (to set the flavors)
✔︎ 2 tablespoons of melted coconut oil
✔︎ 1 egg at room temperature
✔︎ 1 teaspoon vanilla extract or a pinch of vanilla sugar
✔︎ 50 ml maple syrup/honey/ginger syrup

1. In a bowl, place your oats, your flour, the spices, the baking powder and salt.
2. Mix them and blend them so the oats flakes break and transform into instant oats.
3. In another bowl, place the coconut oil, the egg and the vanilla extract or sugar.
4. Mix the wet and dry ingredients together.
5. Add the grated carrot by folding in the previous mixture. If you find it difficult, add a little more coconut oil. It helps the dough to be less sticky and more manageable.
6. Make a ball out of the dough, wrap it in plastic foil and refrigerate for 30 minutes.
7. Preheat your oven to 180 Celsius degrees. Prepare a baking sheet with paper.
8. Get the dough out and with a teaspoon take little scoops and make little balls. Place them in the baking tray and press them down with your fingers until they are flat (1,5 cm thick, for instance).
9. Bake them for 12-15 minutes and check on them now and then. Get them out when you see they are still a little soft. Not much. You want them to be chewy.
10. Let cool on the rack and serve with tea, coffee or milk.