Tuesday, May 26, 2009

carrot oatmeal cookies

I don't know why I did it, but I bought this gigantic bag of carrots...I've used some of them for cooking, and snacks, and other carrot-y things...but I needed to find something else to do with the remaining 57 carrots (ok, that may be an exaggeration).

Finally, while searching through one of my favorite blogs, 101 Cookbooks, I found what looked like an awesome recipe for carrot oat cookies! No sugar- it uses maple syrup instead! And I made them with wheat flour too, so they must be good for you!

They are really tasty, and have a great salty-sweet oatmeal taste! I will definitely be making these again!

Carrot Oatmeal Cookies
from 101 Cookbooks

1 cup whole wheat pastry flour (you can use all purpose flour if needed)
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger (optional)

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 1/2 dozen cookies.

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