I'm Addicted.

To these.

Carrot Oatmeal Cookies


Ginger. Coconut oil. Walnuts. Carrots. Oats.



Good.

It's yet another one of Heidi Swanson's recipes, can you blame me? The woman is so inspiring! This recipe is free of sugar and eggs and is one I'm sure I'll make for years to come.

I made two necessary variations. First off, I didn't have the fragrant coconut oil, just the refined stuff. So I added a splash of coconut extract and this was so freaking delicious! The smell was intoxicating. I guess I'm just a coconut freak, can you tell? I also only had organic pastry flour, not the whole wheat stuff, so substituted that and I'm sure that made these cookies only more enjoyable!

I prefer them on the soft side. 9 minutes is perfect for my oven, at least. When we cooked these for the full 12 minutes they were way too dry.

I made these two days in a row and as soon as I get more maple syrup, I'm making more, baby! The dough is great, too.



They freeze great (cooked) and the best part of making them on the small side is that you can eat about 9 and it's the equivalent of one "regular-sized" store-bought cookie.