Carrot Currant Cookies

Source: May All Be Fed:Diet for a New World
Date tried: November 14, 2012
Yield: 3 dozen
Time needed: 20-30 minutes

I am not a fan of desserts, so it takes something really special to get my seal of approval.  This is a nice oatmeal-currant cookie and good everyday lunch box fare.  It is said to be “the most popular cookie at the Honey Rose Baking Company in Encinitas California”. So, for cookie lovers, it is definitely worth a try.

 

Carrot Currant Cookies

Carrot Currant Cookies

Carrot Currant Cookies
1¼ cups pure maple syrup
½ cup canola or safflower oil
1 tsp. pure vanilla extract
2 cups whole wheat pastry flour
2 tsp. nonaluminum baking powder
1 tsp. baking soda
1 tsp. fine sea salt
2 cups rolled oats
1 cup grated carrots (about 2 medium carrots)
1 Tbsp. finely grated fresh gingerroot
1 cup currants

Preheat oven to 350oF. Lightly oil 2 baking sheets
Blend maple syrup, oil and vanilla until smooth
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
Stir in the rolled oats.
Add the maple syrup mixture along with the grated carrot and ginger.
Combine until all dry ingredients are absorbed, using as few strokes as possible.
Stir in the currants.
Drop rounded tablespoons full of the dough, 1 inch apart on the prepared baking sheets.
Bake until the edges of the cookies are slightly browned (14-18 minutes).
Let cookies cool 2 minutes before removing them from baking sheet to a wire rack to cool completely.

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