Carrot cookies

This is an adaptation from a recipe I saw on 101cookbooks.com. I didn't have most of the ingredients, except for the carrots and the oats, but I gave it a whirl anyhow, substituting what I did have on hand. Here's the recipe I made. I kind of like these because they aren't over-the-top sweet, plus it has carrots, so it HAS to be healthy, right?


Carrot cookies

Ingredients:
1 c. whole wheat flour
1 tsp baking powder
1/2 tsp salt (kosher)
1 c. rolled oats
2/3 c. sunflower seeds
1 c. shredded carrots
1/2 c. brown rice syrup (the original called for maple syrup, but alas I was out!)
1/2 c. coconut oil heated through
1 T fresh grated ginger

Directions:
1. Preheat oven to 375 F. Line cookie sheet w/ parchment paper
2. Combine the first 6 ingredients in a large bowl.
3. In a smaller bowl combine the brown rice syrup, coconut oil and ginger. Stir until they are completely combined.
4. Add the liquid mixture to the dry ingredients. Stir until just combined.
5. Drop spoonfuls of the batter onto the prepped cookie sheet.
6. Bake for about 10 minutes until the cookies are golden on top and bottom.
7. Cool on a rack and enjoy (if you can wait that long).