CARROT COOKIES
Source of Recipe
My files
List of Ingredients
� cup whole wheat PASTRY flour
� cup unbleached white flour
1 teaspoon nonaluminum baking powder
� teaspoon salt
1 cup quick cooking oatmeal
� cup toasted chopped walnuts or sunflower seeds
1/3 cup raisins
1 cup shredded carrots (about 2-3 carrots)
� cup REAL maple syrup
� cup corn oil
� 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 � 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.
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