Chewy Carrot Cookies

Courtesy of Patricia Lee from the Natural Health Cookbook


1/2 cup wholewheat pastry flour
1/2 cup unbleached white flour
1-teaspoon non-aluminum baking powder
1/4 teaspoon sea salt
1 cup quick cooking rolled oats
1/2 cup chopped roasted walnuts OR sunflower seeds
1/3-cup raisins
1-cup carrot pulp or 2-3 shredded carrots
1/2 cup maple syrup (I used Agave Nectar)
1/2 cup corn oil
1/2 teaspoon vanilla extract


Preheat over to 375 degrees. Oil a cookie sheet. In large bowl combine the flours, baking powder, salt and oats. Stir in the nuts or seeds, raisins and carrots. In a bowl, whip together the maple syrup, oil and vanilla. Stir into the flour mixture until well blended. Using a wet teaspoon to prevent sticking, drop batter onto the prepared cookie sheet. Flatten the cookies with your fingers to 1/2 inch thick and bake until golden brown, 10-12 minutes. Cool 2 minutes on cookie sheet and then transfer to rack to cook completely. These cookies are very tender and will crumble easily (right into your mouth)

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