Carrot cake cookies

Accueil > Carrot cake cookies

Recipe created by : Rachel Cheng

Preparation: 10 min

Cooking: 10 min

Yield: 10-15 cookies

Notes:

Made with organic whole wheat pastry flour those carrot cake cookies are easy, healthy and quick to do. : Organic Whole Wheat Pastry Flour
For a new taste, you can also use : Organic Whole Spelt Flour

Ingredients

3/4 cup of Organic Whole Wheat Pastry Flour
1 1/4 cups of Organic Oat Flakes
1/2 cup of Organic Golden Cane Sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 cup olive oil
1 egg
1 cup shredded carrots
1/3 cup unsweetened shredded coconut

Preparation

Pre-heat your oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper. In a medium bowl, mix together the flour, baking soda, salt, and spices.
In a separate large bowl, whisk together the olive oil, dark brown sugar, and egg, making sure to incorporate the sugar into the liquids as much as possible, breaking up any clumps. Add the dry ingredients into the wet, and mix until just combined. Fold in the carrots, oats, shredded coconut, and mix-ins, if you’d like.
Scoop dough onto cookie sheet, making whatever size cookies you want. Flatten slightly and bake for 10 minutes, or until the edges are firm and golden brown. Let the cookies cool on the baking sheet – they’ll continue to firm up as they do.
OPTIONAL: You can add a little bit more fun with adding 1/2 cup mix-ins of your choice (raisins, chopped nuts)

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