Healthy Oatmeal Carrot Cake Cookies
2 cups instant oats
1 1/2 cup whole wheat flour
3 tsp baking powder
2 tsp ground cinnamon
1/8 tsp (1g) salt
¼ cup oil
2 tsp vanilla extract
1 cup brown sugar
1 ½ cups grated carrots
1 cup raisins (cranberries, currants, or whatever you like)
1 cup walnuts (optional)
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the oil, egg, sugar and vanilla. Fold in the carrots, dried fruit and nuts, if using.
Add in the flour mixture, stirring just until incorporated.
Chill the dough for at least 30 minutes, preferably overnight. If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.
Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
Drop the cookie dough into rounded ice cream scoops on the baking sheet. If chilled overnight, flatten dough slightly with a well-floured bottom of a glass.
Bake at 325°F for 12-15 minutes.
Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.