HEALTHY Carrot Ginger Oatmeal Cookies

These are simply the best cookies I’ve ever tasted.

A few weeks ago I tried Heidi Swanson’s recipe for her fabulous Carrot Oatmeal Cookies.

I tweaked the recipe a little and here below is my version.  I love fresh ginger, so I bumped up the ginger a bit.  I also added a bit of cinnamon (my husband’s request) and dressed the top of each cookie with a little maple syrup (scant 1/4 tspn per cookie) and sprinkled black and white sesame seeds on them for color.  See the video included in this blog.

Heidi “drops” hers right onto the baking sheet.  I used a tablespoon and formed them into a ball, then “smooshed” them down with a fork.  The cookies are about 3-4″ across.  Hubby LOVES THEM.

Carrot Oatmeal Ginger Cookies


    •     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 real maple syrup, room temperature (for the batter)
    •     1/8 cup Honey (for garnishing top of cookies) *
    •     1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
    •     2 teaspoon grated fresh ginger
    •     1/8 cup of Sesame seeds (white and black) *
[vimeo w=400&h=300]

After you have all your ingredients mixed, Preheat oven to 375F degrees and line two baking sheets with parchment paper.  Or Use a Silpat.    They cost about $20.00.  Sometimes you can find them on sale.  This saves lots of money on parchment paper.  It’s a little expensive to buy the Silpad initially, but worth the investment if you bake often.

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, 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.

Makes about 2 1/2 dozen cookies.

Carrot Oat Ginger Cookies

Carrot Oat Ginger Cookies
Carrot Ginger Oatmeal Cookies
* You can substitute Maple Syrup or Agave for the maple syrup
* You don’t have to use Sesame Seeds, it is optional, and of course you can use just one color if that’s all you have.

ONE FINAL WORD.  These cookies are very forgiving if you happen to leave them in for a few minutes over the recommended bake time.  It’s really up to you how hard or soft you’d like them.  Heidi’s recipe calls for 10-12 minutes, and I kept them in a good 5 minutes longer.

I’m trying this one next!