Carrot Oatmeal Cookies
Carrot Oatmeal Cookies
1 1/3 cups whole-wheat pastry flour (or spelt flour)
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
1 cup rolled oats
2/3 cups chopped pecans
1/3 cup unsweetened coconut
1 cup finely grated carrot
1/3 cup raisins or currants (optional)
1/2 cup pure maple syrup
1/2 cup unrefined (fragrant) coconut oil, melted
1 tablespoon freshly grated ginger
Preheat oven to 350°F.
Line two baking sheets with parchment and set aside.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add the oats, pecans, coconut, and carrot. Stir to combine.
In a separate smaller bowl, whisk together the maple syrup, melted coconut oil, and ginger. Add the maple mixture to the dry ingredients and gently stir just until combined.
Drop cookies onto prepared baking sheets, one tablespoonful at a time. Bake for 10-12 minutes, until cookies are set and slightly golden.
Yield: about 32 small cookies
