Feed Yourself

Cook. Something. Delicious.

Carrot Oatmeal Cookies

It never fails. It’s the weekend, it’s pouring rain, I’m snuggled up inside doing something cozy, and all of a sudden, I get a craving for cookies. The kind of craving that makes one tear through every inch and dusty back corner of the pantry in a desperate search and then flail wildly on the kitchen floor because there’s not a single cookie in sight. 

No problem, I think, I’ll just whip up a batch. What better way to spend a rainy Saturday afternoon? I turn on the oven, walk over to the refrigerator, and reach for the butter dish. Only it’s empty. Oh, and look at that, I’ve also run out of eggs. And white flour. Because I had put off that trip to the grocery store all week. Life can be so cruel. 

I’m a big believer in using what you’ve got. Scavenging through the pantry unearthed the possible makings of a pretty good cookie: oats, brown sugar, cinnamon and ginger. I had a jar of maple syrup in my refrigerator from ages ago, and I practically live on almond butter, so I started mixing ingredients together in the hope of a kitchen miracle. And I got one. 

I’m not really sure why I added the carrots. I think by that point, I was just willing to give anything a try. They work. Trust me. 

Ingredients (makes nine to ten cookies):

  • 1 cup of shredded carrots (2-3 carrots)
  • 1 cup of oats
  • 1/2 cup of whole wheat flour
  • 1/2 cup of roughly chopped walnuts
  • 1/4 cup of almond butter (peanut butter works too)
  • 1/4 cup of vegetable oil
  • 1/4 cup of maple syrup
  • 2 tablespoons of brown sugar
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt

Make the cookies:

Preheat the oven to 400 degrees.

Put all of the ingredients in a bowl and stir to combine.

Line a cookie sheet with a silicone mat or parchment paper. Use your quarter-cup measuring cup to scoop the cookie dough onto the sheet pan. Using the palm of your hand, flatten and shape each cookie into a round disk-like shape. 

Continue until you have used all of the batter, making sure to leave at least an inch or two of space in between each cookie.  The cookies should be evenly distributed on the pan. 

Bake at 400 degrees for about 15 minutes, rotate the pan in the oven, and then bake for another 15 - 20 minutes.

Remove from the oven and let cool on a baking rack for another half hour, or as long as you can wait before sneaking one.