Ingredients:

1 cup instant oats, (gluten free if desired)
¾ cup whole wheat or gluten free flour
1 ½ tsps. baking powder
1 ½ tsps. ground cinnamon
¼ tsp. ginger
1/8 tsp. salt
2 Tbsps. coconut oil or unsalted butter, melted and cooled
1 large egg, room temperature
1 tsp. vanilla extract
½ cup pure maple syrup
½ cup Decas Farms LeanCrans
¼ cup walnuts, chopped (optional)
¾ cup grated carrot (about 1 medium carrot)

Preparation:

1. Preheat the oven to 325°.
2. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, ginger and salt. 
3. In a separate bowl, whisk together the coconut oil, egg and vanilla. Stir in the maple syrup until thoroughly combined. 
4. Add in the flour mixture, stirring until just incorporated. Fold in the cranberries, carrot and walnuts (if using). 
5. Chill the dough for at least 30 minutes. If longer, cover with plastic wrap making contact with the dough. 
6. Line a baking sheet with parchment paper. 
7. Drop the chilled dough into 14 or 15 rounded scoops spaced evenly on the baking sheet. 
8. Flatten slightly, if chilled longer than 1.5 hours. 
9. Bake for 12-15 minutes. 
10. Cool on baking sheet for at least 15 minutes before transferring to a wire rack.
    *Honey or agave may be used in place of maple syrup