Carrot and Oat Cookies
- Prep Time: 10
- Total Time: 10 minutes
Ingredients
Units
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- 75 ml sunflower oil
- 150g light brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 tsp ground nutmeg
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg
- 2 tablespoons maple syrup
- 250g grated carrots
- 125g pecans, chopped and toasted
- 125g dried cranberries
- 125g semisweet or bittersweet chocolate chips
- 250g wholewheat flour
- 350g rolled oats
Instructions
- Preheat oven to 180 C. Line two baking sheets with baking parchment.
- In a large mixing bowl, combine the oil, sugar, baking powder, bicarb, cinnamon, ginger, cloves, nutmeg, vanilla, and egg, mixing until smooth. Add syrup. Stir in the carrots, cranberries, chocolate chips, pecans, flour, mixing gently until well combined. Add the oats last, making sure they are throughly distributed throughout the bowl.
- Drop tablespoon-sized balls of dough onto prepared sheets, leaving about 1 1/2-inches between them. Bake the cookies until they’re just barely set on top – about 12 to 15 minutes.
Find it online: https://www.functional-foodie.com/carrot-and-oat-cookies-2/