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Oatmeal Raisin Carrot Cake Cookies

Chelsea Colbath
Simple whole grain oatmeal raisin cookies with carrots, candied ginger and walnuts.
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5 minutes
TOTAL TIME: 10 minutes

Ingredients
  

  • 1 cup white whole wheat flour*
  • 1 cup oats
  • heaping 1/4 cup raisins
  • heaping 1/4 cup candied ginger roughly chopped
  • 1 cup walnuts roughly chopped
  • 1 cup shredded carrots about 1 large/2 small carrots
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut oil melted
  • 1/2 cup maple syrup

Instructions
 

  • 1. Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper. Set aside.
  • 2. Put all ingredients except maple syrup, coconut oil, and vanilla into a bowl. Then, pour wet ingredients over the dry mix, and stir well to combine.
  • 3. Scoop cookies onto prepared pan using a small ice cream scoop or a spoon. Slightly flatten cookies with your fingers, and bake for 10 minutes or until slightly golden, but not crisp. Cookies taste most like carrot cake when left a bit soft. Eat immediately, or let cool and store at room temperature for up to 5 days. These also freeze well for packing in lunchboxes, etc.

Notes

*I prefer white whole wheat flour for its mild flavor, but you could use an equal amount of regular whole wheat flour here instead.