Healthy Cookies

I know what you’re thinking... IMPOSSIBLE. But no, I wouldn’t lie to you. You can eat 10 of these and not feel bad about it. No butter. No sugar. Hardly any flour. Yes, their moist. Yes, they are flavorful. Eat them for dessert. Eat them for breakfast.

We skipped the ginger, because Joel doesn’t like fresh ginger. I usually bake something every week to keep on hand and these are going to be a regular. I may even make a bunch of the dough and freeze it.

CARROT OATMEAL COOKIES

1 Cup Whole Wheat Pastry Flour or Unbleached All-Purpose Flour
1 tsp Baking Powder
1/2 tsp fine sea salt
1 Cup Rolled Oats
2/3 Cup Chopped Walnuts
1 Cup Shredded Carrots
1/2 Cup Real Maple Syrup
1/2 Cup Unrefined Coconut Oil (Heated until just melted)
1/2 Cup Chopped Dates or Raisins
1 tsp Grated Fresh Ginger

Preheat oven to 375 degrees and line a cookie sheet with parchment paper. In a large bowl whisk together flour, baking powder, salt and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine a maple syrup, coconut oil and ginger (if using). Add this to the flour mixture along with dates or raisins and stir until just combined. Drop onto baking sheet, one heaping tablespoon at a time, leaving about 2 inches between each cookie. Bake on the middle rack of oven for 10-12 minutes or until the cookies are golden on top and bottom.