Carrot Cookies

I picked up some rather hefty carrots at the farm stand this week.


They just seemed to be crying out, “Grate us up and bake something with us.” So I did. I decided on these carrot cookies:

Carrot Cookies

1 cup rolled oats

1 cup flour (all purpose, whole wheat, or a combination)

1 1/2 tsp. baking powder

1 tsp. cinnamon

a pinch of salt

2 Tbsp butter, melted and cooled

1 egg, beaten

1 tsp vanilla extract

1/2 cup maple syrup

3/4 cup grated carrots

1/2 cup of add-ins (raisins, chopped walnuts, sunflower seeds, trail mix, shredded coconut — in any combination you like)

Combine the oats, flour, baking powder, cinnamon, and salt.  In a separate bowl, beat together the egg, butter, and vanilla. Stir in the maple syrup. Add the dry ingredients, stirring until just mixed. Fold in the carrots and then the add-ins.

Drop dough by spoonfuls onto a greased cookie sheet. Flatten each cookie slightly. Bake at 350 for 10-15 minutes until golden brown. Makes about 2 dozen cookies.


Here’s the local analysis:

Local – carrots (from the farm stand) egg and butter (bought at the co-op, from local farms) maple syrup (from a local farm)

Non local – oats, flour, baking powder, vanilla, salt, cinnamon, raisins, walnuts, sunflower seeds

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1 Response to Carrot Cookies

  1. Pingback: The First Herbs of Spring | My Edible Backyard

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