Carrot Coconut Cookies

I just made these 5 minutes ago, and they're my new favorite cookies. If you like super sweet cookies these aren't for you, but if you're looking for a nice little healthy treat these are perfect. The ingredients are simple and wholesome: oats, carrots, whole wheat pastry flour, maple syrup, coconut oil. For best results, accept NO SUBSTITUTE for the coconut oil; it gives a wonderful rich nutty flavor (honestly I think the cookies would be a bit bland without it).

Ingredients

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 (optional)
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 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom. Leave them in a few extra minutes if you want them crispy on the outside.

I've eaten 3 so far since writing this. I love the basic recipe, next time I might try adding some lemon zest or cinnamon. Go crazy with your own variations.