This is one of those recipes I have had bookmarked for forever and I can't believe it has taken me this long to actually make it. Now I want to have these cookies around all the time. They are the perfect snack to fix a late afternoon crash, a delicious breakfast with yogurt or a guiltless dessert. They are the granola bar I have been searching for. They are not overly sweet, like those nut and oat bars that are cemented together with sugar. These are light and soft, moist from the carrot and fragrant from the coconut oil with spicy kicks from the tiny diced ginger pieces. As I head into a busy weekend of big dinners and an all day class, where all we do is talk about food, I need snacks. I am so glad I will be able to stash a few of these away in my bag to munch on whenever the time is right.
Makes about 2 dozen cookies
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup grated carrots (about 2 carrots)
1/4 cup diced candied ginger
1/4 cup finely shredded, dried coconut
1/2 cup honey
1/2 cup coconut oil
1. Preheat oven to 375 degrees fahrenheit and line two baking sheets with parchment paper.
2. In a large bowl combine the flour, baking powder, salt, oats, carrots and shredded coconut.
3. In a small saucepan heat the coconut oil until just melted, whisk in the honey. Add to the flour mixture and stir until just combined.
4. Drop the dough onto the prepared baking sheets, one level tablespoonful at a time, leaving 2 inches between each cookie. Bake for 9 to 11 minutes or until the cookie is golden on top and bottom.
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