So I recently shared our newly planted garden with you – but in the meantime, while we wait for the full harvest to materialize, I’ve subscribed to a CSA (Community Sponsored Agriculture) from Farm Fresh to You, where every other week we receive a box of fruit and vegetable. Contents can be customized, so if I’m sick of cooking with chard, I can swap it out for something else. We have been getting a regular supply of carrots, which I love, but to be honest, I’ve lost inspiration for what to do with them. Just in time though, our organic, just-picked-produce recently came with a recipe for Carrot Oatmeal Cookies (originally from seeksatiation.com).
Pregnancy has sent my appetite in so many unusual directions. It has been strange having no control over when I will be hungry and what I will be hungry for – when typically, and like most non pregnant people, I eat when and what I usually enjoy. Since that is far from my current reality & I’ve also been craving yummy carbs, the full truth is that I also really really wanted to find a healthier way to indulge my sweet tooth. And anyway, there is nothing like having a house filled with the aroma of just baked cookies, full of roasted carrot and walnuts.
These cookies are truly wonderful & satisfying – soft and chewy, only slightly sweet and filling. I found the recipe made more than 24 cookies. But since they have a soft texture, making the full batch and storing half in the freezer allows you to have some during the next week, without compromising on flavor or texture.
- 1 c whole grain flour
- 1 tsp baking powder
- .5 tsp salt
- 1 c oats
- .5 tsp cinnamon
- .25 tsp nutmeg
- 1 c carrots, shredded or grated
- .75 c walnuts, chopped
- .5 c maple syrup
- .5 c butter, melted
- 1 tsp fresh ginger, grated
- Preheat oven to 375. In a large bowl, whisk together the flour, baking powder, salt, oats, cinnamon and nutmeg. Squeeze the extra moisture from carrots and add them and the nuts to the bowl of flour.
- In a small bowl, whisk together the maple syrup, melted butter and ginger. Pour maple syrup mixture into flour mix and stir until combined.
- Drop batter in tablespoon sized amounts onto a parchment lined baking sheet and gently press dough into a cookie form with a spoon or hand. Bake in the top ? of the oven for 15 minutes, or until the cookies are golden brown. Remove from the oven and let cool on a wire rack. Store leftover cookies (if there are any) in an airtight container.
- Optional: I drizzled a simple glaze on top to pretty them up. Take a half cup of powdered sugar and very slowly add in water while whisking the two together (a fork works great too!). The combo will turn into an opaque white soup that still flows off the fork or whisk easily. Drizzling the cookies with honey is an alternative.