Carrots, walnuts and a touch of ginger evoke a classic carrot cake flavour in these hearty oatmeal cookies.  And with the usual sugar, butter and eggs swapped out for coconut oil and maple syrup, their lightly sweet and healthfully decadent. 

Recipe by: Heidi Swanson,
Serves: about 2 1/2 dozen
Prep Time: Quick & Easy


1 cup whole wheat cake & pastry flour (soft)

1 teaspoon baking powder

scant 1/2 teaspoon fine grey sea salt

1 cup rolled oats

2/3 cup walnuts

1 cup carrots, loose

1/2 cup amber maple syrup (no 2, grade c)

1/2 cup coconut oil

1 teaspoon ginger

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1. Preheat oven to 375F degrees and line two baking sheets with parchment paper.

2. In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

3. Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.