Carrot Oat Walnut Cookies

 

I was craving a hearty cookie, with lots of carrots, that wasn’t too sweet.  I found this recipe and tweaked it a bit.  I think instead of brown sugar, next time I might use pure maple syrup.  I still had California walnuts left over from the free schwag from the Foodbuzz festival so I used them.  Man, those Californians makes good walnuts!

 

 

These cookies hit the spot recently when it was cold and snowy outside!  Remember my apricot tree?  Say goodbye to the falling leaves.

 

 

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Carrot Oat Walnut Cookies

makes about 20 cookies

 

1 c. flour

1 c. rolled oats

1 t. baking powder

1/2 t. salt

1/2 c. brown sugar

1/2 c. coconut oil melted

1/2 t. vanilla

2 eggs

1/4 c. milk

2/3 c. chopped walnuts

2 c. carrots peeled and processed

 

Combine all of the dry ingredients into one bowl and the coconut oil, vanilla, eggs and milk into another bowl.  Mix the dry and wet ingredients together and then mix in the carrots and walnuts just until combined.

Using a 1/4 c. cookie scoop, scoop 3/4 of a scoop full onto parchment paper or a silicon mat placed on a cookie sheet.  Bake for 10 minutes at 375 degrees fahrenheit or until firm.  Let cool on a wire rack, try not to eat them straight from the oven, they are super good warm.

 

Note: It was pointed out to me while I was working on this post that this cookie dough looks gross!  OK, I will agree – it is not the kind of dough you eat raw by the spoonful (that’s a good thing because I end up never baking any cookies in which the dough tastes amazing) – BUT, the baked dough is yummy!

 

 

Posted on November 4, 2012
This entry was posted in baking, brunch, cookies, healthy, hiking snacks, quick and easy and tagged carrots, coconut oil, cookies, oats, snow, walnuts.