CCC!

Chewy Carrot Cookies!!!

Adapted from The Natural Health Cookbook by Dana Jacobi

1/2 c whole wheat flour
1/2 c white flour
1 tsp baking powder
1/4 tsp salt
1 c oats (toasted)
1/2 c chopped pecans (toasted)
1 c shredded carrots
1/4 c canola oil
1/4 c coconut oil*
1/2 c maple syrup
1/2 tsp vanilla

Preheat oven to 375. To toast oats and pecans: place in cast iron skillet over med/low heat, stir every couple minutes. Cook until oats and nuts smell fragrant and look toasty.

Combine flours, baking powder, salt, oats. Stir in toasted nuts, oats, and carrots. In a separate bowl whisk oils*, maple syrup, and vanilla. Add to dry ingredients and stir just until combined. 

Bake for 14-18 minutes until just browned around the edges. Let cool on the cookie sheet for a couple minutes - this will help the cookies to set up.

*Depending on what time of year it is, your coconut oil may be solid as a rock, which makes it a little difficult to measure. If this is the case, just scoop some into a bowl and microwave until the coconut oil is liquefied and then measure it out. This will also make whisking the wet ingredients easier.