One afternoon, I decided to create a new cookie recipe. My favorite kind of cookie recipes are those with ingredients that I have laying around the kitchen. Typically, that's how my recipes come to life. I open up the pantry, assess what I have, and get to baking. All the ingredients in this recipe are standard kitchen staples.
I really love this recipe because it has 2 whole carrots in it plus one cup of oats, meaning it has a decent amount of fiber. The second reason I really love this recipe is because the only added sugar comes from maple syrup. Pure, wonderful, maple syrup. My aunt & uncle just started making their own maple syrup from the maple trees on their property. I didn't use it in this recipe because I only have a small bottle of it. It's so delicious that I like to save it to top my special pancakes. See their bottle below.
- 1 cup old fashioned oats
- 3/4 cup flour (FODMAPers, stick with gluten free. I used this one.)
- 1 1/2 tsp. baking powder
- 2 tsp. cinnamon
- 1/8 tsp. salt
- 2 Tbsp. coconut oil, melted
- 1 egg
- 2 tsp. vanilla extract
- 1/2 cup pure maple syrup
- 3/4-1 cup carrots, shredded
- In a mixing bowl, whisk together the oats, flour, baking powder, cinnamon, and salt
- In a second bowl, mix the coconut oil, egg, vanilla, and maple syrup.
- Add the wet ingredients into the dry ingredients. Mix just to combine.
- Fold in the shredded carrots
- Refrigerate dough for 1 hour
- Heat the oven to 350 degrees
- Drop the cookie dough into 13 round cookies, flatten slightly
- Bake for 13-15 minutes
- Cool on a wire rack & enjoy