Instructions: Preheat the oven to 375 F.

In a medium bowl, combine the flour, oats, carrot, baking powder, baking soda, and sea salt. In a second bowl, combine the ginger, egg substitute, soy milk, oil, and barley malt, using a hand mixer to combine well. Pour the liquid ingredients into the dry, using a large rubber spatula to combine well. For the best texture, dont overmix; abuot 15 strokes should do.

Line a cookie sheet with parchment paper, then drop on the batter, using about 2 rounded tbsp for each cookie. Bake in the middle of the oven until cooked through, about 25 minutes.

Notes from book: If the weather is hot and/or dry: serve the cookies with fresh peach slices. If the weather is cold and/or damp: increase the ginger to 1 tbsp.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.