Carrot Date and Almond Breakfast Cookies

Ingredients

• ½ cup plus 2 tablespoons mild olive oil
• 2 tablespoons toasted sesame oil
• ¾ cup 158 grams dark brown sugar
• 1 egg
• 1 tablespoon 16 grams vanilla bean paste
• 1 1-inch piece fresh ginger, peeled and finely grated
• 1½ cups 195 grams unbleached, all-purpose flour
• 1½ cups 120 grams old-fashioned oats
• ½ teaspoon 3 grams baking soda
• 1½ teaspoons 8 grams baking powder
• ¾ teaspoon 3 grams kosher salt
• 2 teaspoons 5 grams roasted ground cinnamon
• ½ teaspoon 1 gram toasted ground cardamom
• 4 medium carrots or 9½ ounces baby carrots peeled and finely grated (about 2 cups)
• 1 cup 172 grams roughly chopped pitted dates
• ½ cup 60 grams toasted almonds, roughly chopped
• 1½ cup 68 grams toasted sesame seeds

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