For the most recent AYS Community class, I made these super yummy carrot cookies from my favorite website, “101 Cookbooks.” To me, these are much more like a scone than a cookie in texture and in sweetness (or lack thereof), so I’ll call these my Carrot Walnut Scones. Also, I made some ingredient substitutions that I’ll note throughout the original recipe.
P.S. The batter for this recipe may be better than the actual scones. Seriously. Since there are no eggs, you could just eat it like this if you wanted to.
1 cup whole wheat pastry flour (I used organic oat flour becuase I had it on hand. You can also use unbleached all-purpose flour if that’s what’s in your pantry)
1 teaspoon baking powder
1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted (If you aren’t vegan, or don’t want to spring for this item, you can subsitute coconut oil for clarified butter)
1 teaspoon grated fresh ginger
Preheat oven to 375F degrees.
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 (I used a tablespoon ice cream scooper), leaving about 2 inches between each cookie. Bake for 10 – 12 minutes or until the cookies are golden on top and bottom