Healthy Carrot Oatmeal Cookies

If you somehow combined a coconut macaroon with a bit of carrot cake, you might end up with a cookie like this one. I took a few carrots leftover from Bryant's Jamaican Veggies Patties, shredded them, and turned them into a batch of carrot-flecked cookies. They are egg-free, vegan, and sweetened with maple syrup. I used fragrant coconut oil, plenty of chopped walnuts and rolled oats as well. For those of you who loved Nikki's cookie recipe a while back, give these a try. The oats get golden and a bit crusty-crunchy on the bottoms, but the carrots, coconut oil, and a kiss of ginger keep things nice and moist inside. So good.
Healthy Carrot Oatmeal Cookies
Adapted from 101cookbooks.com
Healthy Carrot Oatmeal Cookies

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from 101cookbooks.com

Ingredients

  • 1

    cup whole wheat pastry flour

  • 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

Directions

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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