125g gluten free flour
150g gluten-free oats, blitzed a bit
half tsp bicarb of soda
quarter tsp sea-salt / pink himalayan salt
half tsp ground cinnamon
100g blitzed coconut sugar
4 tbsp coconut blossom
1 large finely grated carrot
100ml coconut oil
100g soaked, dried mixed fruit (raisins, blueberries, dates, apricots)
100g toasted chopped nuts (almonds/brazil/walnuts/hazelnuts)
50g seeds (pumpkin/sunflower/sesame/flax)
Mix your flour, oats, bicarb and salt together.
Pop everything else in, and give it all a good mix.
Scoop the mixture one tablespoon at a time onto an oiled baking sheet and press down a little.
(By the way, at this stage you can freeze any raw mixture for another day. Time saving much!).
Bake for 10 mins at 180 degrees (preheated oven) for chewy cookies, or flip them over and bake for another 3 minutes for crisp cookies.
Enjoy on the go!