A sweet treat for the kids (and grown up kids!) in your life – these cookies are good for lunch boxes, journeys, or for whipping up with the little ‘uns to keep them busy this Christmas with the hols just around the corner.
Carrots add a vegetable element, oats keep energy release stable, plus dark chocolate chips, nuts and spices add their many health benefits as well as an exotic edge. Not too naughty, but very nice!
Carrot and Oat Cookies
75 ml rapeseed or coconut 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
2 tablespoons maple syrup
250g grated carrots
125g nuts, chopped and toasted
125g dried cranberries (optional)
125g semisweet or bittersweet chocolate chips
250g wholewheat flour
350g rolled oats
Preheat oven to 350/180. 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, nuts, and 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.
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