Carrot Cake Cookie Balls

Ingredients: 

• 1/2 cup chickpea flour (whole wheat works as well)
• 1/4 cup regular oats
• 1/4 cup unsweetened coconut
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1/4 cup sunflower seeds, unsalted
• 1/2 cup shredded carrots, packed
• 1/4 cup raisins, softened*
• 1/4 cup pure maple syrup, room temperature
• 1/4 cup coconut oil, warmed for about 25 seconds in microwave
• 1/2 tsp ginger
• 1 tsp of ground cinnamon
• 1/2 tsp pure vanilla extract

*For softening raisins there are two options: 
1. Soak in water overnight
2. Bring water to a close boil, pour into safe tub-a-ware or something with a lid, pour in raisins. Add lid and allow to sit for 10 minutes (this is what I did)

Directions:

1. Heat oven to 350-degrees
2. In a large mixing bowl, mix together flour, oats, coconut, baking powder, cinnamon, ginger and salt.
3. Stir in carrots, seeds and raisins
4. In a smaller bowl stir together syrup, coconut oil, and vanilla
5. Stir in the wet with the dry ingredients.
6. Using 2 tbsp of cookie batter, form into balls and place 1-2 inches apart on a parchment lined baking sheet.
7. Cook at 350 for 10-12 minutes

Makes 13-15 Cookies