CARROT CAKE OATMEAL COOKIES
Adapted from Amy's Healthy Baking
Makes 14 cookies
1 cup instant oats
3/4 cup whole wheat flour
1 ½ teaspoon baking powder
1 ½ teaspoon cinnamon
1/4 teaspoon salt
2 Tablespoon coconut oil, melted and slightly cooled
1 large egg, room temperature
1 teaspoon vanilla
1/2 cup honey or pure maple syrup
3/4 cup shredded carrots
cream or milk
Notes: It’s incredibly important to measure both the oats and flour correctly, using the spoon-and-level method. If scooped directly from the container using the measuring cup, you’ll end up with too much, which will dry out your cookies and make them crumbly. To make your own instant oats, pulse 1 cup of old fashioned oats in a food processor about 15 times.
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated.
Add in the flour mixture, stirring just until incorporated. Fold in the carrots.
Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
Preheat the oven to 325°F, and line a baking sheet with parchment paper
Drop the cookie dough into rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.)
Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Drizzle with frosting if you need your cookies a little sweeter. To make frosting pour about 1/2 cup of powdered sugar in a bowl add 1/2 teaspoon of vanilla and add a splash of cream. Use a whisk and mix. Add more cream until you have your desired consistency.
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