Yes I bought too many carrots and have been coming up with creative ways to use them up before they go mushy and ick sets in. Digging through my recipe book I found this one that I have not made in a few years. It is really yummy. I made a big batch and have them stock piled in the freezer for lunches and swim meets.
Carrot Cookies
- 1 cup whole wheat flour
- 3/4 cup quick cooking rolled oats
- 1/2 cup ground flax seed
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 large egg
- 3/4 cup lightly packed brown sugar
- 1/2 cup soft, non hydrogenated margarine ( I used butter … not margarine fans in this household)
- 1 tsp vanilla
- 1 cup grated carrots
- (add a handful of nuts, raisins or carob chips suits your fancy)
- Preheat oven to 350 F (180 C) . Lightly spray baking sheets with non-stick cooking spray.
- In a medium bowl, combine flour, oats, flax sered, cinnamon and baking soda.
- In a large bowl beat egg, brown sugar, margarine and vanilla until smooth. Fold in flour mixture. Stir in carrots. Add in a handful of walnuts, carob chips or raisins if you desire or leave them just as they are.
- Drop dough by the heaping tablespoonfuls about 2 inches apart onto prepared baking sheets. They do not spread much at all so you can fill that cookie sheet!
- Bake for 10-15 minutes or until lightly browned. Let cool on baking sheet on a wire rack for 5 minutes.
Give them a try and let me know what you think. Caitlyn enjoyed them right out of the oven and thought they were sweet and had a muffin like texture.
bowl of homemade carrot cookies
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