Carrot Oatmeal Cookie Recipe
This cookie recipe, from Heidi Lawson’s Super Natural Every Day cookbook, contains healthy vegetables and whole grains. You can experiment with the type of nuts you use, add shredded coconut, or use clarified butter or olive oil in place of the coconut oil to suit your tastes.
- 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
Preheat oven to 375 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 the top and bottom.
Makes about 30 cookies, each with 88 calories, 6 g fat, 9 g carbohydrates, 1 g protein, 37 mg sodium, and 1 g fiber.