This recipe is adapted from the 101 Vegan Recipes as part of the Easy Veggie Meal Plans package. I've made it 3 times, and each time was a little bit different. This batch was the best by far. I double dog dare you to eat just one!
Oatmeal Carrot Raisin Cookies
1 cup whole wheat flour
1 cup oatmeal
1/4 cup wheat germ
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt
2 large carrots
1/2 cup sugar free pancake syrup (or real maple syrup)
1 tsp fresh minced ginger
1/4 cup extra virgin coconut oil, slightly melted
1/4 cup pumpkin puree
6 fun size boxes of raisins (1/2 cup at most)
1/4 cup walnut pieces
1/4 cup Ezekiel cereal (I like Golden Flax)
1. Preheat oven to 375 degrees. Lightly spray a cookie sheet with nonstick spray.
2. Cook the carrots by either steaming or microwaving.
3. While the carrots are cooking, grind the oatmeal in either a food processor or a coffee grinder. I use a coffee grinder and grind it in 4 quick batches.
4. Place the ground oatmeal in a bowl and mix with the flour, baking powder, salt, wheat germ, cinnamon, raisins, walnuts and Ezekiel cereal.
5. In another bowl, puree the carrots with an immersion blender, or use a food processor.
6. To the carrots, blend in the pancake syrup, coconut oil, ginger and pumpkin puree.
7. Pour the carrot mixture into the dry mixture and mix until just blended.
8. Drop by rounded tablespoon onto the prepared cookie sheet. I use a little scoop so they are all the same size. Press down on the cookies with a fork to flatten them a bit. They don't spread like cookies that use butter, so they will come out of the oven looking pretty much like they went into the oven.
9. Bake for 12 minutes. Transfer to a cooling rack or place on a brown paper bag to cool.
I made 29 cookies (using sugar free pancake syrup), each with approximately:
68 calories
1.5g protein
3.0g fat
9.3g carbs
1.6g fiber
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