Crumbly Carrot & Oat Cookies, Cinnamon, Ginger, Sugar Icing

I’m a bit of a carrot fiend today, with two recipes in the bag, crumbly Carrot and Oatmeal Cookies and Carrot Spiced Lentil Soup with crispy leek rings..mmmm!

So here’s the first to wet your appetites on a crispy, cold Monday afternoon.

I made this recipe for Love the Garden Carrot recipe challenge, judged by Niamh Shields. Because it’s the month of December I decided to add a touch of comfort, spice and christmas festivity to my cookies.

You don’t have to make savoury dishes with carrots as these wonderful veggies humbly known for accompanying a roast or creamed with coriander for a warming soup, the carrot can be used in desserts, carrot cakes, bars, muffins and cupcakes.. but cookies?

In cookies, the carrot adds natural sugar, sweetness and a moistening streak to these oaty snacks. I’m not going to tell you these are super – healthy, but it’s a delectable treat and somehow when you eat these they don’t feel too naughty..

The maple syrup adds a smoked, deep, rich note to the cookies almost caramelised and the desiccated coconut gives it an exotic twist, adding to the crumbly texture.

Carrot & Oatmeal Cookies

60g grated carrot

60g wholemeal flour

60g oats

1/2 tsp baking powder

Pinch of salt

1/2 tsp cinnamon

A pinch of ginger powder

25g desiccated Coconut, extra for sprinkling

40 ml Maple Syrup

75 ml Macadamia Nut Oil (Olive Oil or Rapeseed Oil if you don’t have mac oil)

Icing sugar /water for your cookie decoration/ Fondant Icing

Method:

Pre-heat oven to Gas Mark 6 and line a baking tray with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the grated carrot, ginger, coconut and cinnamon.

In a separate smaller bowl use a whisk to combine the maple syrup and oil.  Add this to the flour mixture and stir until just combined.

Use your hands to shape into balls, place on to baking sheet, leave about 2 inches between each cookie, bake in the oven for 15-20 minutes or until cookies are golden brown on top and underneath.

Leave to cool on a cooling rack, drizzle over some icing swirls for decoration!

Makes about 5 medium-sized cookies!