Posted by Stephanie Simpson on
I’m short on time today, so I’m going to have to skip the usual meandering preamble and get straight down to it: Guys, you’ve got to try these cookies. Because, when I really think about it (and, being me, I’ve really thought about it), they’re more than just cookies. They’re tiny, delicious cookie-shaped symbols of everything an everyday cookie should be.
First off, they’re smack-you-in-the-face delicious. As in, you wouldn’t expect them to be so good — they’re pale, lumpy and full of carrots — but the taste and texture entirely betray the appearance. Straight from the oven, the exterior is crisp and delicately coconutty, giving way to a tender interior that offers up the flavours of coconut, ginger, carrot and maple syrup all in one go. And the pecans, perfectly toasted in the baking process, provide a satisfying and buttery contrast to the spicy, soft centre. Taken all together, one cookie can easily turn into two, then four. Consider yourself warned.
Second, and rather importantly given that you’ve just eaten four cookies, they’re made from good stuff. Think whole grains and fresh veggies; a natural sweetener that kicks the nutritional derriere of white sugar; and coconut oil which, in its unhydrogenated virgin form, may have fewer nutritional shortcomings than many common solid fats (not to mention that it’s apparently good for everything under the sun, from reviving your locks after a dry winter to repelling sand fleas). Quality building blocks, most of which are probably already kicking around in your kitchen.
Thirdly, they’re small — a far cry from the saucer-sized cookies we’re accustomed to. But that, I think, is how an everyday cookie — the kind you make for friends or when a piece of fruit won’t kill a sweetness craving — should be. Just big enough to sate a craving, but small enough that a second helping won’t make you feel like you’re overdoing it.
In short, they’re the kind of cookies that show you care about the person you’re baking for — yourself or otherwise — not just because of how they turn out, but because of what you put in. They’re a long way from the archetypal chocolate- and butter-loaded discs that stand in for the “homemade cookie”. But maybe, with enough batches of cookies like these ones, we can get the definition changed.
Carrot Oatmeal Cookies
Adapted from 101cookbooks.com
Makes just shy of 3 dozen
1 cup of whole wheat flour
1 cup of rolled oats (the 10-minute kind)
1 tsp baking powder
scant 1/2 tsp fine salt
2/3 cup chopped pecans
1 cup coarsely grated carrots
1/2 cup maple syrup, at room temperature
1/2 cup virgin coconut oil, heated just until melted
1 tsp grated fresh ginger
Preheat the oven to 375°F and line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, oats, baking powder and salt. Stir in the chopped pecans and grated carrots until they’re evenly distributed through the flour mixture.
In a medium bowl, whisk together the maple syrup, coconut oil and ginger. Pour the liquid mixture into the dry mixture and stir just until everything’s moistened.
Drop level tablespoons of batter on the prepared baking sheets, leaving an inch or so between cookies. Bake for 15-20 minutes or until tops are beginning to brown and bottoms are golden. Cool on a wire rack just until warm enough to handle.