If you can’t tell I had some carrots to use in baking today! So I made three batches of these cookies. We love them! Definitely passed the kid test as the first batch was gone as soon as they came out of the oven!
This recipe is one I found in a newspaper(Oregon Times Observer) a long time ago and have kept. I love this recipe! I have added our corrections in brackets after the original.
1/3 cup butter(I used coconut oil)
1/2 cup brown sugar
1/2 cup sugar(I used 1 cup demerara instead of the two sugars)
1 cup carrots(grated)
1/3 cup milk(I used almond milk)
1 tsp vanilla
2 cups flour(I used 1 cup brown rice flour, 1/2 cup tapioca starch, and 1/2 cup buckwheat flour)
2 cups oats(make sure they’re gluten free)
2 tsp baking powder(I upped this to 1 Tb)
1/4 tsp. salt
1 tsp cinnamon(I really like cinnamon so I used 1 Tb)
optional 2/3 cup raisins( I did not use as I’m not a fan of raisins but in the 3rd batch I added 2/3 cup dark chocolate chips)
I also added 1 Tb of flaxseed meal(love this stuff)
Cream butter and sugars together.
Beat in the egg.
Mix in the carrots, milk, and vanilla.
In a separate bowl combine all the dry ingredients making sure they mix well.
Now add the dry ingredients to the wet mix and add the carrots and raisins(or dark chocolate chips 😉
Bake at 350 degrees F for 12-15 minutes. These do not spread but they will raise up some. I dropped mine by the tablespoon onto a cookie sheet and slightly flattened them.