Today’s been a crazy week in my studio office. I’ve had to upgrade my computer system, which wasn’t as easy as downloading the latest version. Instead, I had to purchase a new computer along with newer programs, something I dread doing as I always worry about glitches. However, I’m excited to say everything is running great. My system is super fast - I love it! Now that that’s done I can get back to the kitchen.
Which takes me to the cookie. Last weekend was the Veggie Pride Parade in NYC, anyone who wanted to walk the parade met in the meat - packing district and from there walked a few blocks holding signs, banners and playing music. The parade ended at Union Square Park where vendors sold clothing, handed out educational leaflets and talks were given. The day was sunny and the turnout was fantastic. After the parade, Jeff and I headed to a recommended vegan café for lunch and in their little bakery display were these incredible looking oatmeal carrot cookies - they were large and gorgeous and delicious - I bought two! They kinda reminded me of my raw oat power balls minus the flour and baking so I knew that this week I had to make my own. These cookies are very soft and so good right out of the oven when the chocolate is warm. I ate about 4 of them the first day. It’s definitely my new favorite cookie.
Oatmeal Carrot Coconut Cookie
Makes 15 medium sized cookies
bake for 15-20 minutes depending on elevation
½ cup whole wheat pastry flour
½ cup spelt flour
1 tsp baking powder
½ tsp sea salt
1 cup rolled oats
1 cup grated carrot – large grate
½ cup chocolate chips
½ cup chopped walnuts or pecans
½ cup shredded coconut
orange zest 1 tbsp + 1 tsp
1/3 cup raw coconut oil melted
½ cup pure maple syrup at room temperature
1 tsp pure vanilla extract
Pre heat oven to 375 rack at upper 1/3 of oven
Line a light colored cookie sheet with parchment paper
In a large bowl sift the flour, baking powder and salt. Add the rolled oats, shredded coconut, walnuts, orange zest and mix. Add the carrots and mix again. Add the chocolate chips and mix.
Heat the coconut oil until just melted. In a separate bowl add the oil, maple syrup and vanilla extract, mix well and add this to the dry ingredients. Mix everything together until combined.
Scoop out your preferred cookie size and add it to the cookie sheet ( do not try to pat these in your hand, scoop instead, I used a heaping tablespoon to measure) – leave about an inch or so in between. Bake for 15 minutes at lower climate and 20 for higher, the bottom of cookies should be golden.
lift cookies carefully using spatula and cool on wire rack.