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CARROT COOKIES




Source of Recipe


My files


List of Ingredients




½ cup whole wheat PASTRY flour
½ cup unbleached white flour
1 teaspoon nonaluminum baking powder
¼ teaspoon salt
1 cup quick cooking oatmeal
½ cup toasted chopped walnuts or sunflower seeds
1/3 cup raisins
1 cup shredded carrots (about 2-3 carrots)
½ cup REAL maple syrup
½ cup corn oil
½ teaspoon vanilla



Recipe



In a large bowl, combine the flours, baking powder, salt & oats. Stir in the nuts or seeds, raisins, and carrots.

In another bowl, whip together the maple syrup, corn oil & vanilla. Stir into carrot mixture until well blended.

Drop batter by teaspoonfuls onto a greased cookie sheet (dipping the teaspoon in water between cookies, helps keep the batter from sticking to the spoon!). Flatten cookies slightly, with your fingers to a thickness of about ½ inch. Bake 9-11 minutes, or until golden brown. Allow to cool on the cookie sheet for a couple of minutes, before removing to a cooling rack to finish cooling.