September 13, 2010
If you are craving a sweet treat I highly recommend these Carrot Oatmeal Cookies. I adapted the recipe from Heidi Swanson, as I still have yet to find coconut oil at the grocery store here. These cookies are just sweet enough, with a hint of ginger, and I love the twist of carrot thrown in.
1 cup Whole Wheat Flour
1 teaspoon Baking Powder
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
1/2 cup clarified Butter
1 teaspoon grated fresh Ginger
How to:
Preheat oven to 375F.
Line two baking sheets with parchment paper.
Chop Walnuts.
Grate Carrots and Ginger.
In a large bowl
Whisk together, Flour, Baking Powder, Salt, and Oats.
Add Walnuts and Carrots.
In a small bowl
Whisk together Maple Syrup, Butter, and Ginger.
Add small bowl mixture to large bowl.
Drop a Tablespoon size onto each cookie sheet.
Allow 2 inches between each cookie.
Bake for 10 to 12 minutes or golden on top and bottom.
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