Saturday, April 25, 2015

Oatmeal Carrot Cake Cookies (dairy-free)

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup oats
1/4 tsp cinnamon
1/8 tsp allspice
1/4 cup brown sugar (optional)
1/4 cup currants or raisins
2/3 cups walnuts, chopped
1 cup shredded carrots
1/2 cup maple syrup (room temperature)
1/2 cup coconut oil, melted
1 tsp grated ginger
2 eggs
1/2 tsp vanilla

Whisk together flours, baking powder, salt, oats, cinnamon, allspice, and sugar.  Mix in currants, walnuts, and carrots.

In a small bowl, whisk together the maple syrup, coconut oil, ginger, eggs, and vanilla.  Add to dry ingredients and mix.

Bake on a parchment-lined baking sheet at 375 degrees for 10 minutes.

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