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Monday, February 8, 2016

Carrot Cake Cookies

Friday we had our first real snowstorm of the season. About a foot of heavy, wet snow came down, taking down trees and branches all over the place.  We lost power for the day, it came back for an exciting 45 minutes, and then I woke up at 2AM with the hall light blinding me.  We've certainly seen worse.  But then, this morning, another storm.  High winds and frigid temperatures make sledding and snow ball fights impossible, so we're inside for the day.  Again.  Fortunately, it's toasty warm and we have the wonder of the internet to keep us busy when pillow piles, couch forts, knee hockey and car races stop entertaining the crew. No snow day is complete without baking, of course, so we whipped up these carrot cake cookies.  Good thing they are full of healthy ingredients, because I'm pretty sure Colin just polished off the last one.

Carrot Cake Cookies
Ingredients:
1 cup rolled oats
3/4 cup whole wheat flour (I use whole wheat pastry flour)
1.5 tsp baking powder
1.5 tsp cinnamon
1/8 tsp salt
2 Tablespoons coconut oil or butter, melted and cooled
1 large egg
1 tsp vanilla extract
1/2 cup maple syrup or honey
3/4 cup grated carrots

Preheat oven to 325 degrees.
In a medium bowl, whisk together oats, flour, baking powder, cinnamon and salt.
In a separate bowl (I use a 2c. measure), whisk together coconut oil, egg, vanilla, and maple syrup.
Pour wet ingredients into dry and stir with a rubber spatula until just combined.
Fold in carrots.
Chill for 30 minutes.
Drop tablespoon sized balls onto a prepared baking sheet (lined with silpat or parchment).
Bake for 13 minutes.  Cool for 5 minutes before eating.


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