Ingredients

• 1/ 2 c dry old-fashioned oats + 2 tbsp reserved
• 1/4 c carrots
• 1/4 c pitted medjool dates (I used 4 large, moist dates)
• 1/4 c raisins (I used a raisin medley blend) + 1/4 c reserved
• 3 tbsp brown sugar
• 1 tsp cinnamon
• 1 tsp vanilla extract

Directions

1. Blend the oats and carrots in a Vita or food processor for about 10 seconds. Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated. Don’t overblend.

2. Remove the dough and by hand, stir in the reserved:

3. 2 Tbsp dry oats

4. 1/4 c raisins

5. Form into bite-sized balls or cookie shapes. If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

6. Yields: 1 dozen bites the size of a quarter gumball. Store in freezer or refrigerator.

7. Optional: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips. Add frosting drizzle at the end, such as storebought Cream Cheese Frosting. Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheeze frosting.

8. Note: For those desiring a more traditional cookie, bake at 350F for 8 to 12 minutes, or to desired level.

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