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​Oatmeal Carrot Cookies

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3/4 c. melted coconut oil, cooled to lukewarm

3/4 c. brown sugar

2/3 c. white sugar

1 large egg

1 c. cooked **mashed carrots (from dried carrots)

2 c. rolled oats

2 c. unbleached flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. sea salt

1/2 tsp. ground nutmeg

1 tsp. ground cinnamon

2/3 c. chopped walnuts

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Preheat oven to 375°. Grease baking sheets.

Place coconut oil, brown sugar, white sugar, and egg in a large bowl and mix for 1 minute. Add mashed carrots; mix until well combined. Add oats, flour, baking soda and powder, salt, nutmeg, cinnamon, walnuts; mix well. Drop by teaspoonfuls onto prepared baking sheets, 2 inches apart. Bake until cookie edges are set and golden, 8 to 10 minutes. Cool on wire racks.

 

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**the cooked mashed carrots should be a thick mash, not too thin. Cook dried carrots to a very

tender stage, drain and save liquids.  Mash cooked carrots adding back some drained liquid if needed.

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