Carrot Oatmeal Cookies

Since Christmas, I have been trying to wean myself off of sugar. It is so hard with the holiday goodies still around the house (yes, still!) so instead of fighting the urge to have a treat with the kids I decided to make my own healthier treat. Again, I find myself with loads of carrots (see this carrot cookie recipe) so I did a little internet search and found an easily modifyable carrot cookie recipe. At first bite, my family didn't really like these, but after a minute or two, we all started grooving on these cakey and not too sweet treats.

Carrot Oatmeal Cookies (adapted from this recipe at 101 Cookbooks)

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 nuts (I used pecans)
1 cup shredded carrots (about 2 medium carrots)
1/2 cup dark agave syrup
1/2 cup canola oil
1/4 t ground ginger


All ready to go













Preheat oven to 375F degrees and line two baking sheets with parchment paper.
In a large bowl whisk together the flour, baking powder, salt, ginger and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the agave, and oil. Add this to the flour mixture and stir until just combined.



Coming together












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.

Makes about 2 dozen cookies.