MAKES 12 COOKIES
1 cup rolled oats
1 cup whole-wheat or all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
1½ cups freshly grated carrots, about 6 medium or 8 ounces
1 cup walnut halves or pieces, toasted
¼ cup golden raisins
½ cup melted coconut oil
¼ cup honey
¼ cup maple syrup
Preheat oven to 375°F. Line a rimmed sheet pan with parchment or a Silpat. In a bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Add the carrots, nuts, and raisins and stir to combine. Melt coconut oil in a small saucepan over low heat, add the honey and maple syrup, stir to combine, then pour over the other ingredients. Stir well.
Using a ¼-cup measure, scoop batter onto prepared sheet pan and flatten slightly with your fingers. Bake until the cookies are golden and firm around the edges, about 15–18 minutes. Let cool 10 minutes on the pan, then transfer to a cooling rack.
Notes:
These cookies will keep at room temperature for up to 3 days. If you’re like me and love the exterior crunch, do not seal the cookies in an airtight container or they will get soft. I keep mine in a tin with the lid ajar.
If you have more than you will eat, pop the cookies into a freezer bag and freeze for up to 3 months. Re-crisp by warming in a 375° oven for a few minutes then let cool.
- Adapted from Kathryne Taylor’s “Carrot Cake Breakfast Cookies” in Love Real Food.
