These cookies are scrumptious. They’re kind of like coconut macaroons, with a chewy, crunchy, sweet nutty flavor. They definitely don’t taste vegan, and while they’re a little crumbly, they definitely hold their shape long enough to get in your mouth, what more could you need?
I’m still figuring coconut oil out, but I imagine that this dough should not be refrigerated or the coconut oil with solidify, so keep at room temperature before baking.
Makes about 20 cookies
Adapted from The Flour Sack
- 1 1/3 cup white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1 cup old-fashioned rolled oats
- 2/3 cup chopped walnuts
- 1/3 cup coconut, toasted
- 1 cup grated carrot (about 2 large carrots)
- 1/3 cup pure maple syrup
- 2/3 cup coconut oil, melted
- 1/2 tsp vanilla extract
- 1 tsp freshly grated ginger (optional)
Preheat oven to 350°F.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. Stir in the oats, nuts, coconut, and carrot.
In a measuring cup or separate bowl, whisk together maple syrup, coconut oil, vanilla, and ginger. Stir wet ingredients into the dry until just combined.
Scoop cookies onto an ungreased cookie sheet and bake for 10-12 minutes, until golden. Cookies don’t spread out so you can fit quite a few on one pan.