Carrots. What a lovely little vegetable. They’re great in cakes, breads and right out of the garden (if you’re lucky).
Well, guess what - they’re also delicious in cookies! These cookie bites are sweet and spicy (with the ginger) and satisfy that cookie craving without the guilt. Also, they’re a snap to put together. Score.
As an added bonus, they’re little cousin approved so they can have dessert without all the extra refined sugar. Enjoy!
Adapted from Oh She Glow’s Recipe.
- 1/2 cup whole wheat pastry flour
- 1/4 cup regular oats
- 1 cup unsweetened coconut
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/3 cup chopped walnuts (or whatever nuts
- 1&1/2 cup shredded carrots, packed
- 1/4 cup raisins
- 3 tbls pure maple syrup, room temperature
- 1/4 cup coconut oil, warmed for about 25 seconds in microwave
- ¼ cup chopped crystalized ginger
- 1 tbls ground ginger
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tbls chia seed (optional)
- 1/2 tsp pure vanilla extract
- Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat.
- Whisk together the flour, cinnamon, nutmeg, baking powder, salt, and oats in a large bowl.
- Add in the nuts, coconut, raisins, both gingers, chia seeds and shredded carrots.
- In a small bowl mix the maple syrup, softened coconut oil and vanilla.
- Add this to the flour mixture and stir until combined.
- Drop about 1 heaping tablespoon of dough onto lined baking sheet, leaving about 2 inches between each cookie. Shape into a ball with hands.
- Bake for about 12 minutes and cool for 10 minutes on a baking rack.