Ingredients:
50g (1.7 oz) raisins
150g (5.3 oz) oatmeal
1 tbsp sunflower seeds
1 tbsp sesame seeds
Cinnamon (to taste)
Nutmeg (to taste)
50g (1.7 oz) walnuts, chopped
150g (5.3 oz) carrots, grated
3 tbsp butter, melted
1-2 tbsp honey
1 egg
Pumpkin seeds (for decoration)
Directions:
Preheat the oven:
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Mix the dry ingredients:
In a large bowl, combine 150g oatmeal, 1 tbsp sunflower seeds, 1 tbsp sesame seeds, 50g chopped walnuts, cinnamon, and nutmeg. Stir until well mixed.
Prepare the wet ingredients:
In a separate bowl, whisk 1 egg. Add 3 tbsp melted butter, 1-2 tbsp honey (depending on desired sweetness), and the 50g raisins. Stir well to combine.
Add the carrots:
Fold in the 150g grated carrots into the wet mixture.
Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until fully combined and a dough forms.
Shape the cookies:
Using a tablespoon, scoop out portions of the dough and shape them into cookies. Place them on the prepared baking tray, leaving space between each cookie. Press a few pumpkin seeds on top of each cookie for decoration.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the edges turn golden brown.
Cool and serve:
Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serving Suggestions:
Enjoy with a glass of cold milk or your favorite plant-based alternative.
Pair with a cup of tea or coffee for a delightful afternoon snack.
Serve with yogurt or cottage cheese for a healthy breakfast option.
Pack them in lunchboxes as a nutritious treat.
Crumble over ice cream or Greek yogurt for added texture.