Oatmeal Carrot Cookies

My colleague from work has her own garden and often too much veggies to eat on her own. Here and there she brings me some fresh goodies. Last week she brought me those freshly picked carrots. I really love raw carrots, uncooked they have this fresh, earthy taste. Once you cook them, for me, they smell like nothing. Another way I love them - is  baked - as a cake, muffins, cookies, everything.

I came across this recipe by 101cookbooks, one of my favourite blogs at the moment (the ingredients list is sooo useful, if your fridge is almost empty), for carrot oatmeal cookies. Whole wheat flour, no refined sugar - perfect. I'll give a few of them to her, as a little "Thank-you-so-much-for-all-those-fresh-veggies".

I just tasted one and they're perfect. Outside a little crispy from the oats, inside super moist and with a little taste of coconut.

~ Oatmeal Carrot Cookies ~

I added some cinnamon and used just half of the maple sirup. For my taste, the cookies are sweet enough, but you can add as much maple sirup as you want. If you don't have any, agave sirup, honey or every natural sweetener will do the job. 

1 Cup (120g) Oatmeal
1 Cup (180g) Whole Wheat Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2/3 Cup (100g) Walnuts (chopped)
1 Cup Carrots (shredded)

Mix all together in a large bowl.

1/4 Cup Maple Sirup
1/2 Cup (100g) Coconut Oil
1 Teaspoon fresh Ginger (grated)

Mix together in a smaller bowl and then add to the dry mixture. Stir until just combined. Preheat the oven to 190°C (375F degrees). With a tablespoon, make little cookies and bake for about 15min. or until they're golden. 


(My English is beyond perfect, but I chosed it, because if I'll ever have some readers from abroad, they'll can understand my blog better and not just look at the pictures, like I have to do with some great swedish etc. blogs. So please excuse any mistake! If there's a really bad one - don't hesitate to write me the correct sentence :-). )