Soft carrot cookies
Last week it was KINGSDAY! This is the day that whole Holland turns orange and we celebrate our King’s birthday, so much fun. For this festive day I baked these soft carrot cookies with carrots and raisins. So good!
4 large (or 8 small) cookies
3 days (in an air-tight container)
100 gram (1 cup) oats
100 gram (3/4 cup) (glutenfree) whole wheat flour
1 tl mixed spice (koekkruiden)
¼ tsp baking soda
pinch of sea salt
120 gr (cup) grated carrots
1 tsp lemonjuice
2 tbsp maple syrup (or honey)
2 tbsp coconut oil, melted
1/2 tsp vanilla extract
100 grams (1/2 cup) soaked raisins
Whisk together the oats, flour, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, vanilla & carrots, juice & syrup. Add all the ingredients together (incl. raisins), stirring just until incorporated. Preheat the oven to 180 ℃ (325°F), and line a baking sheet with parchment paper. Drop the cookie dough into 4 large (or 8) rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 20 minutes. Cool for 10 minutes & enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!