2 eggs, beaten

1/2 c finely shredded carrot

1/4 c melted unrefined OR refined coconut oil

1/4 c real maple syrup

1 tsp vanilla

2 c Cascadian farm stand harvest organic vanilla, coconut and pumpkin seed granola

1/4 c ground flaxseed

1 tsp ground cinnamon

1/2 tsp fine sea salt

2/3 c golden raisins

Heat oven to 350 degrees. Line 2 cookie sheets with parchment paper.

In a lg bowl, mix eggs, carrot, oil, maple syrup, and vanilla. Stir in granola, flaxseed, cinnamon, and salt. Stir in raisins.

Using a 1/4 cup measuring cup, place mounds of dough 3″ apart on cookie sheets. Press dough to flatten to 1/2″ thickness. (Dough will not spread during baking.)

Bake 11-13 minutes or until set. Cool 15 minutes on cookie sheet. Store in tightly covered container in refrigerator up to 3 days or up to a month in the freezer.

12 servings