These are such warmly spiced carrot ginger cookies that are pretty guilt-free! They are doughy and substantial with lots of oats and coconut oil.
Preparation:
Cook:
Level: Easy
Ingredients
- 1-¼ cup Old fashioned oats
- ½ cups All purpose flour
- 2 teaspoons baking powder
- 2 teaspoons Cinnamon
- 1 teaspoon Grounded ginger
- ¼ teaspoons Cloves
- ¼ teaspoons Nutmeg
- 1 pinch Salt
- ½ cups Coconut oil, melted
- ½ cups Molasses
- 2 whole Eggs
- 1 teaspoon Vanilla extract
- ¾ cups Grated carrots
- ½ teaspoon Grated fresh ginger
Preparation
Combine oats, flour, baking powder, cinnamon, ground ginger, cloves, nutmeg and salt in a bowl and whisk well. Set the bowl aside.
Get out a stand mixer fitted with the paddle attachment and beat in the coconut oil and molasses. Add the eggs one at a time, followed by the vanilla. Slowly add the dry ingredients until everything disappears into the liquid. Turn off the blender and switch to a spatula to incorporate the grated carrot and fresh ginger. Put the cookie dough in the fridge to chill for 25 minutes.
After 25 minutes, preheat oven to 350°F and line two baking sheets with silicone mats. Use a 1 1/2 inch cookie scoop to form 12 perfect little mounds of dough on each sheet. Gently press down on each mound to flatten the cookie. Bake for about 15 minutes, until set and slightly crispy around the edges. Leave to cool for about 10 minutes on the baking sheets, then carefully transfer with a spatula to cooking grids to finish cooling. They will be a bit soft and brittle, which is why the spatula is needed.
Enjoy immediately or pack into containers for later.
