Thursday, May 13, 2010

Oatmeal Carrot Cookies

Saying Oatmeal Carrot Cookies does not cut it. Read this cast of characters here~

Carrots 
             Ginger 
                           Pure Maple Syrup 
                                                          Cream Cheese
                                                                                   Oatmeal 
                                                                                                  Cranberries 
                                                                                                                       Whole-Wheat 


Peeked your interest yet?

The great thing about cookies is this. Cookies, even super terrific amazing ones such as these are no fuss.  Just mix the dry ingredients in a bowl. Then, mix the wet ingredients in a bowl. Combine, stir, scoop and bake.  These babies will take you ten minutes to put together and about three seconds to devour.


Ingredients: 
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 cup rolled oats
2/3 cup (give or take) chopped walnuts
1 cup shredded carrots
2/3 cup cranberries
1/2 cup real maple syrup
1/2 cup butter
1/4 cup cream cheese 
1 teaspoon  ginger (fresh would be great, but I used powdered and it was fine!)
Sea Salt (just a pinch!) 


Here we go. Boy oh boy, if you have had a rough day go ahead and get the coffee perculating. You are going to need to sit down with a cup of java and one (or all) of these.

1. Wash your carrots, but do not peel them. Trust me.
Put your carrots into a food processor or grate them by hand.  Set aside after sneaking a handful of    raw carrots, mmmm.


2. In a big bowl mix all of your DRY ingredients.
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 cup rolled oats
2/3 cup (give or take) chopped walnuts

1 teaspoon  ginger (fresh would be great, but I used powdered and it was fine!)
Sea Salt (just a pinch!)  
1 cup carrots
2/3 cup crushed walnuts 
2/3 cup cranberries




2.  Add in your wet ingredients:
1/2 cup Butter (softened)
1/4 cup cream cheese (softened) 
1/2 cup real maple syrup (make sure its room temperature!)

And mix it all together. This dough does not have raw eggs, so go ahead and sneak a bit of that dough!



3. Scoop cookie-sized balls onto your baking sheet. I really like using baking stones. (Thanks, Alisha!)

4. Bake these darlings at 350 degrees for 10-15 minutes. I do not preheat, but you can if you want too.


Now~ eat and enjoy the unique flavor! They are not sweet like chocolate chip cookies, but the flavor is dynamic with the ginger. Coconut might be fantastic in these too! Oh, the possibilities!


2 comments:

Sarah Anne said...

Question- Where do you buy Whole Wheat Pastry Flour? Can you use regular Whole Wheat flour?

Ethiopianmomma said...

No,I would say that if you do not have whole wheat pastry flour then to use white whole wheat flour or regular white flour. I think that normal whole wheat flour would be too thick. I would suggest white whole wheat by King Arthur Flours.
I get my whole wheat pastry flour at my local natural food store. I buy all my flour there from the bulk bins and store it in the fridge...because flour goes rancid fast!