carrot flecked oatmeal cookies

24th May 2011

Ok, it has taken me this long to get back into some semblance of a routine.  Did not realise that 4 month’s away from home would be so difficult to slot back into.  I naively thought I could just pick up where I left off.  However, after 4 month’s of being spoilt with no washing, cleaning and day-to-day necessities, it is back to the real world for me.

Hence, my first post is one that will get me partly organised for work lunches during the week. Sunday, I have decided, will be my ‘Prep & Cook’ for the week ahead.  So, to kick it off, I experimented with Heidi’s ‘Carrot Oatmeal Cookie’ from ‘101 Cookbooks’.  A healthy snack to tide me over during the week and perfect to pack as part of lunch.  I added some spices that Stacey used in her Carrot Cake recipe, sprinkled them with sesame seeds, and omitted the fresh ginger.

carrot flecked oatmeal cookies

Makes 24 small cookies

ingredients :

1 cup wholewheat flour

1 tsp baking powder

½ tsp fine grain sea salt

1 tsp ground cinnamon powder

1 tsp All Spice (or 1 tsp ground ginger & ½ tsp ground cloves)

1 cup rolled oats

cup chopped walnuts

1 cup finely grated carrots (about 1½ medium carrots)

½ cup real maple syrup, room temperature

½ cup unrefined coconut oil, warmed until just melted

white sesame seeds for sprinkling over cookies

preparation :

Preheat oven to 180C/375F and line 2 baking sheets with parchment paper.

In a large bowl, whisk together flour, baking powder, salt, oats and spices.  Add the nuts and carrots.

In a separate smaller bowl, whisk to combine the maple syrup and coconut oil.   Add to flour mixture and stir until just combined (I used my hands to separate the carrot evenly throughout).

Drop one level tablespoon of mixture onto lined baking sheets, leaving about 2-inches (5cm) between each cookie.  Bake in the top of the oven for 10 -12 minutes or until cookies are golden on top and bottom.

Goodness shared from Donna

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