Funny kid story: Upon seeing a picture of a deer in one of her books, Jada informed me, “When I get big, I gonna shoot deers with Daddy! Yeah, I gonna say por (to) da deers, ‘Hey! Come here! I shoot you!’ Yeah, with the deer guns up in da safe. I get yittle guns and shoot da deers when I get big! Yeah.”
I stood there during this little speech just nodding my head. Teehee! It made me smile 🙂
So in my sugar-free week, I had to come up with some sort of dessert for myself because I just love to nibble on that sort of thing. These fit the bill perfectly. Not very sweet but they still hit the sweet tooth quite nicely. And they are 100% whole grain. Woohoo!
You could easily substitute other fats for the coconut oil. Melted butter would be delicious, olive oil might add a nice depth, or peanut oil, too. You just won’t get the coconut flavor with anything else.
(I also have a confession to make: I consumed a little bit of sugar yesterday. Brad got a sub at Subway and there was a little bag of BBQ chips with it. I ate about half the bag and then realized I should have checked the ingredients. Sure enough. Sugar. Bummer.)
Recipe slightly adapted from 101Cookbooks
1 cup (4.25 oz) sprouted whole wheat pastry flour
1 cup (3.5 oz) rolled oats
1 t baking powder
1/4 to 1/2 t powdered ginger
1/4 t salt
3/4 cup (3 oz) chopped toasted walnuts
1 cup (3.5 oz) grated carrot
1/2 cup (5.75 oz) real maple syrup, room temperature
1/2 cup (3.75 oz) coconut oil, warmed just enough to melt
In a medium sized bowl, combine the flour, oats, baking powder, ginger, and salt. Stir in the walnuts and carrots. Combine the syrup and oil and mix into the dry ingredients. Chill dough for at least an hour.
Preheat the oven to 375. Drop dough by level tablespoons onto parchment lined cookie sheets. Bake 11 – 12 minutes or until golden on the bottom. Remove from cookie sheets and cool on wire rack. Store in an airtight container. I’m sure these would freeze just fine but I haven’t tried it.
Yield: 3 dozen 2-inch cookies