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March 8, 2012 / An Anthology of Clouds

Healthy Whole-Wheat Carrot Cookies

Healthy carrot ginger cookies

Next time, I might go a little smaller and flatter.

This is another 101 Cookbooks staple in my repertoire. Its a great cookie because first, it’s delicious, not too sweet and very chewy and flavorful, with a crisp outside and soft middle… but second, because I usually have all the ingredients on hand without going to the store. They’re egg free, vegan, whole wheat, and use maple syrup instead of sugar…and you would never be able to tell.

The one caveat is that one does really have to use whole wheat pastry flour, good maple syrup and good coconut oil. So, it requires some depth of pantry, but once you’re stocked, these ingredients don’t run out the way, say, the chocolate chips do around here. I order my coconut oil from Radiant Life. Back when I was going to a nutritionist, he advocated cooking almost entirely in coconut oil, said it made him lose weight, I forget the reasoning, but that’s something else to do with the coconut oil, once you have it.

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

preheat oven to 375

1. mix together the flour, baking powder, salt, oats, walnuts and carrots
2. heat the coconut oil so it’s liquid but not hot, add the maple syrup and ginger.
3. mix the wet with the dry
4. place in tbs or smaller dollops on your baking sheet
5. cook for 10-12 minutes.

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