You’re probably wondering what on earth I am thinking to put carrots in a cookie. Quite frankly, I don’t blame you. It sounds strange. But if it’s strange, I’m making it. So long as it doesn’t entail exotic meats... That kind of uniqueness ain’t for me.
Carrots are wonderful because they can be used in savory dishes as well as sweet, baked goods. If you don’t believe me, check out my Carrot Cake Pancakes with Cream Cheese Spread. You’ll see what I’m talking about )
These cookies are sweetened with pure maple syrup – no sugar. Others who have made this cookie say that it’s not sweet enough and add turbinado sugar on top (Sugar in the Raw), but I don’t think it’s necessary. They are perfectly sweet enough to satisfy your sweet tooth, but subtle enough for everyone to enjoy – including my parents who do not do sugary sweets in any shape or form.
The original recipe found on the 101 Cookbooks foodblog calls for walnuts.
You guessed it. I omitted them. I just can’t do it. )
On a random side note, I would like to share with you an awesome kitchen gadget that I have and LOVE. It’s a grater, but it’s designed for messy people like me so there is minimal clean up.
See? It all goes in the container, not the counter and floor!
They come in all different grate sizes. I used the smallest for the carrots so they wouldn’t be chunky and crunchy in my cookies.
I really enjoy these cookies because they are perfect for those days when you want to bake but you don’t have eggs, butter or milk. I had one little egg left in the carton. That’s not enough for most baking recipes. I had a swig of milk left, which MUST be saved for Jay. He does not function without his milk in the morning (so cute…). And I had a ton of butter, but I didn’t feel like using it. This recipe calls for coconut oil instead, which is quickly becoming a favorite baking staple in my house. It adds no extra sweetness but leaves a coconutty after taste in your mouth – and it makes your kitchen smell wonderful while it’s baking. It’s a little expensive, but well worth the investment.
So all you carrot cookie skeptics need to at least try these. You’ll be pleasantly surprised! They taste like macaroons!
Carrot Oatmeal Cookies
Source: 101 Cookbooks
Yields: 30 small cookies
1 cup whole wheat pastry flour (all-purpose works, too)
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts (I omitted…)
1 cup shredded carrots
1/2 cup real maple syrup
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon 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.
I used steel cut oats. It’s texture is a little different than your typical oatmeal.
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 top and bottom.