CARROT CAKE COOKIES

Carrot cake cookies, with oats, coconut, cozy spices, and a choose-your-own-adventure style of mix-ins. I added Corinth raisins because that's what I had on hand, but feel free to add whatever's in your pantry. This recipe makes soft, spicy cookies, where carrots are front and centre. Store on the counter for a few days, or in the fridge for up to a week.

Thank you to Meunerie Milanaise for gifting me with the whole rolled oats!

RECIPE FOR CARROT CAKE COOKIES

• 0.75 c whole wheat pastry or spelt flour (115 g)

• 1 tsp baking soda

• 0.25 tsp salt

• 1.5 tsp cinnamon

• 0.5 tsp nutmeg

• 0.5 tsp ground ginger

• 0.25 c olive oil

• 0.5 c dark brown sugar

• 1 egg

• 1 c shredded carrots (100 g)

• 1.25 c whole rolled oats (130 g)

• 1/3 c unsweetened shredded coconut

• OPTIONAL: 0.5 cup mix-ins of your choice (raisins, chopped nuts)

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1. Pre-heat your oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper.

2. In a medium bowl, mix together the flour, baking soda, salt, and spices.

3. In a separate large bowl, whisk together the olive oil, dark brown sugar, and egg, making sure to incorporate the sugar into the liquids as much as possible, breaking up any clumps.

4. Add the dry ingredients into the wet, and mix until just combined. Fold in the carrots, oats, shredded coconut, and mix-ins, if you’d like.

5. Scoop dough onto cookie sheet, making whatever size cookies you want ‘cause you’re an adult :) Flatten slightly and bake for 10 minutes, or until the edges are firm and golden brown.

6. Let the cookies cool on the baking sheet – they’ll continue to firm up as they do.