Carrot Cake Cookie Recipe
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup honey, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon ground ginger
Preheat oven to 375F degrees and line two baking sheets with parchment paper.
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 honey, 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, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Cool completely and drizzle with icing.
Cream cheese drizzle
2T. cream cheese softened
2T milk
1T. honey
Cream together, and add more milk or cream cheese to get your desired consistency.
Makes about 2 1/2 dozen cookies.
