Carrot Oatmeal Cookie Recipe
From 101 Cookbooks.com
1 cup whole wheat pastry flour
1 tsp baking powder
Scant ½ tsp fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
½ cup real maple syrup, room temperature
½ cup unrefined (fragrant) coconut oil, warmed until just melted
1 tsp grated fresh ginger
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 lever 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.
Yield: About 2 ½ dozen cookies
NOTE: After your initial batch experiment with the type of nuts/seeds you use, using lemon zest, clarified
butter and olive oil might be ingredients to play around with as well—but I haven’t tested them in this recipe.
And I have to say, I love the flavor and richness the coconut oil brings to these cookies. If you have a hard time
finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.
“Dear Friends, I pray that you may enjoy good health and that all may go well with you.” 3 John 2
Healthy Lifestyle Center, 4300 No. River Rd., Rogue River – Cooking Class (Rogue River SDA Church)
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