--
My Version: (inspired by101 Cookbooks
Carrot Oatmeal Cookies)
11/2 Cups ground brown rice flour
1/2 cup great northern beans flour (ground into flour)
2 tsp baking powder
1/2 tsp kosher salt
2 cups rolled oats
2 cups pear, lime and carrot pulp (we made juice in our juicer and used the pulp . . .use any combination of pulp)
3/4 cup agave syrup
1 cup olive oil
1/2 tsp ground ginger
In a large bowl whisk together the flour, baking powder, salt, and oats. Add the pulp In a separate smaller bowl use a whisk to combine the agave syrup, olive oil, and ginger. Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake at 375 in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Tip: If you want flatter cookies instead of "puffs" simply press down with a fork before baking.
Note: The
original recipe used whole wheat flour and coconut oil and nuts and did not use lime and pear pulp. Also they used fresh ginger instead of ground ginger and maple syrup instead of agave syrup.
Be Nutritiously Inspired,
