07 Nov 2011 4 Comments
I love carrot cake. I love making my own cookies. And so I give you…carrot cake cookies!
There’s something very Christmasy about making cookies and the first weekend of November is definitely not too early to start getting in the spirit of the season!
This is a quick and simple cookie recipe which gives deliciously chewy results. It’s foolproof too – it really can’t go wrong! These cookies are reasonably healthy with plenty of fibre and not too much sugar. They’re very a satisfying snack as well as a sweet treat.
Carrot Cake Cookies
- One cup of plain flour
- Halfa cup of rolled oats
- One teaspoon of baking powder
- Two teaspoons of cinnamon
- One teaspoon of ginger
- One egg, beaten
- Two tablespoons of olive oil (or vegetable/sunflower)
- One teaspoon of vanilla extract
- Eight tablespoons of golden syrup (or maple syrup)
- Two carrots, peeled and finely grated
- Preheat the oven to 180 degrees celsius. Line a baking tray with parchment paper or a silicone lining.
- Mix the dry ingredients together in a large bowl – flour, oats, baking powder, cinnamon and ginger. Add the grated carrot and combine.
- Mix the wet ingredients together in another bowl – egg, oil, vanilla and syrup. Add to the other bowl and stir together until thoroughly mixed.
- Use a wet tablespoon to drop the mixture onto the baking tray. You can make them small or large – I made ten medium sized ones. Flatten them slightly with the back of the spoon and make sure you even enough room between the cookies as they will spread as they bake.
- Bake for 25 to 30 minutes until golden and firm. Cool on a wire tray.
What are your favourite cookie flavours? How do you like your cookies – chewy? Crunchy? Soft?
Something to Chew Over - everyday food, just a little bit special!
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