Carrot and Whole Grain Cookies
Filled with carrots, dates and oats, these are a better-for-you treat for the kids!
Ingredients
- 1 cup (100 g) quick-cooking oats
- ½ cup (75 g) whole-grain spelt flour
- ¼ cup (25 g) ground flax seeds
- 1 tsp ground ginger
- ¼ tsp baking soda
- ½ cup (115 g) butter, softened
- ½ cup (105 g) sugar
- 1 egg
- 1 cup (135 g) carrots, finely grated
- ½ cup (85 g) dates, pitted and diced
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
- In a bowl, combine the oats, spelt flour, ground flax, ginger and baking soda.
- In another bowl, cream the butter and sugar with an electric mixer. Add the egg and mix until smooth. With the machine running on low speed, or with a wooden spoon, add the dry ingredients. Add the carrots and dates. Mix well.
- Using a 2-tbsp (30 ml) ice cream scoop, spoon balls of batter onto the baking sheets, evenly spacing them out. Flatten the balls slightly.
- Bake one sheet at a time for 15 minutes or until the cookies are lightly golden but still soft at the centre. Let cool completely on a wire rack.
Filled with carrots, dates and oats, these are a better-for-you treat for the kids!