3/4 c. whole wheat flour
3/4 c. quick oats
1 tsp. cinnamon
1/4 tsp. baking soda
1/3 c. butter
1/3 c. packed brown sugar
1 egg
1 tsp. vanilla
3/4 c. finely shredded carrots
1/2 c. sunflower seeds, hulled
4 tbsp. milk (I used unsweetened almond milk)
Mix flour, oats, cinnamon, and soda; set aside. Cream butter and sugar until fluffy. Beat in egg and vanilla. Stir in remaining ingredients until blended. Drop by tablespoons 2 inches apart on greased cookie sheet. Flatten to 1/4 inch thick. Bake in preheated 375 degree oven for 10 minutes until lightly browned. Cool. Makes about 2 1/2 dozen.
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