Cookies are not necessarily the first food that comes to mind to bring to a barbecue. But when the grill got hot this April I was ready to try out this recipe. Barbecue, or no barbecue, these cookies are dangerously moist and delicious. So beware. Make these cookies for friends and company, or else it would be very easy to curl up with the comfort of carrot and oatmeal and eat a dozen or so while cleaning up the kitchen, or reading the paper.
This was the first time I cooked with coconut oil. A healthy substitute for butter, coconut oil sets a subtle and delicious background from which the other ingredients can pop.
Carrot Oatmeal Cookies
from 101 Cookbooks
1 cup whole wheat pastry flour
1 tsp. baking powder
scant 1/2 tsp. fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melts
1 tsp. grated fresh ginger
Preheat oven to 375 degrees and line two baking sheets with parchment paper. In a large bowl whisk together the flour, baking powder, salt, and oats. 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 tablespoon at a time, leaving about 2 inches between each cookie. Bake in the top of 1/3 of the oven for 10-12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies.