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!

Ingredients:

• 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.