I saw the recipe online and made a mental note to try it as soon as I found coconut oil. It turns out that my Metro had some, and since my Metro usually doesn’t have anything, this oil should be pretty widely available by now. They are very easy to make, contain no eggs (so eating the batter is perfectly safe), and when they came out of the oven, they were the best thing ever.
For the flour, I now almost always use Robin Hood’s Nutri Flour, because it’s very similar to white flour but is actually whole wheat (made from blonde wheat, which is therefore paler), so I added a few ingredients since I was substituting it for pastry flour. I didn’t need to warm the coconut oil, just because it’s so hot in my apartment that it was liquid already. I think you could add raisins (provided you’ve plumped them up in hot water first), pecans, lemon zest, or something else you like.
1 cup all-purpose flour
2 Tbsp cornstarch
2 tsp baking powder
½ tsp salt
1 cup rolled oats
1 cup shredded carrots
½ cup real maple syrup, at room temperature
½ cup coconut oil, warmed until just melted
1 tsp grated fresh ginger
Preheat oven to 375 °F and line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, cornstarch, baking powder, salt and oats. Add the carrots.
In another bowl, mix together the maple syrup, coconut oil and ginger. Add this to the flour mixture and stir until just combined.
Drop onto the baking sheets, one spoonful at a time, twelve to a sheet. Bake about 10 minutes, until the cookies are golden.
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