Friday, March 2, 2012

Treaty Treat

We make these regularly. They are fantastic. Tim especially loves them. 

Itty Bitty Carrot Cake Cookies
These mini cookies are soft yet crunchy, delicate, moist, bite-sized, and most of all, they taste just like carrot cake in cookie form!

  • 2 cup whole wheat flour
  • 1 cup regular oats
  • 1 cup unsweetened coconut
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup chopped walnuts
  • 2 cup shredded carrots, packed
  • 1 cup raisins
  • 1 cup pure maple syrup, room temperature (I used half agave)
  • 1 cup coconut oil, warmed for about 25 seconds in microwave
  • 2 tsp fresh ginger, grated
  • Pinch of ground cinnamon
  • 1 tsp pure vanilla extract
Directions: Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. Add in the nuts, coconut, raisins, and shredded carrots. In a small bowl mix the maple syrup, softened coconut oil, vanilla, and freshly grated ginger. Add this to the flour mixture and stir until combined.
Drop about 1 heaping tablespoon of dough onto lined baking sheet, leaving about 2 inches between each cookie. Shape into a ball with hands. Bake for about 12 minutes and cool for 10 minutes on a baking rack.

Yield: 30 bite-sized cookies.
Nutritional info: (per cookie): 54kcals, 2 grams fat, 8 grams carbs, 1 gram fibre, 1 gram protein, 5 grams sugar.

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