Sophie: "I didn't know cookies could be healthy and taste good at the same time." They can if you get the recipe from Heidi Swanson's blog 101 Cookbooks . Since we are getting healthy here, we are back on the juice. After juicing a bunch of carrots this morning I was left with a metric ton of carrot pulp. It is still pretty moist and very finely grated--perfect for carrot cakes/breads/cookies.
1 cup whole wheat pastry flour (Heidi says you can sub all-purpose, I used a mix of whole wheat pastry flour and barley flour because that's how I roll)
1 cup rolled oats
1 cup grated carrots
2/3 cup chopped walnuts
1 tsp baking powder
1/2 tsp fine sea salt
1 tsp grated fresh ginger (I subbed a tablespoon of grated orange zest)
1/2 cup real maple syrup
1/2 cup coconut oil, warmed til liquid
Mix oats, flour, salt and baking powder in a bowl. Add carrots and nuts. In another bowl mix syrup, zest (or ginger) and oil. Combine. Drop by tablespoons on a parchment lined baking sheet. I used the non-stick foil. Bake at 375F for 10-15 minutes or until lightly browned on top.
These cookies don't spread much. This made about 2.5 dozen which I will bring in to work because even though they are healthy this effect is likely lost after the 4th cookie. That's my bike on the trainer in the background. I ride it while I watch Top Chef because I like to suffer on more than one level at a time.