Healthy, Carrot, Oatmeal Bites
Servings: about 2 1/2 dozen cookies
Preparation Time: 15 minutes
Ingredients:
- 1 cup white whole wheat flour (preferably freshly ground)
- 1 teaspoon baking powder (or 2/3 teaspoon cream of tartar and 1/3 teaspoon baking soda)
- scant 1/2 teaspoon fine grain salt
- 1 cup rolled oats
- 2 teaspoons cinnamon (optional)
- 2/3 cup chopped walnuts (or nuts of choice)
- 1 cup shredded carrots
- 1/2 cup shredded coconut (optional)
- 1/2 cup real maple syrup, room temperature
- 1/2 cup unrefined coconut oil, warmed until just melted
- 1/2 cup chopped crystallized ginger (optional)
- 2 teaspoons grated fresh ginger
Directions:
Preheat oven to 375 degrees F and line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking powder, salt, oats, and cinnamon. Add the nuts, coconut, and carrots.
In a separate smaller bowl, use a whisk to combine the maple syrup, coconut oil, and gingers. Add this to the flour mixture and stir until just combined. QUICK TIP: if you measure the coconut oil in the measuring cup first, you won’t have as much maple syrup stick in the cup—most of it slides right out.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. I use a small ice cream scoop and press into my hand. These cookies have a tendency to fall apart a bit, so they need some care. Bake in the top 1/3 of the oven for 10–15 minutes or until the cookies are golden on top and bottom.
Recipe and photo submitted by Susy, Malvern, OH.
