Carrot Cookies

I thought it would be great to share our Carrot Cookies recipe with you. For this recipe, I invite you to go to a local farmers market and buy fresh farm carrots. That way, your cookies will be naturally sweetened and full of nutrients!

Yield: About 15 cookies

• 1 1/3 cup oats
• 1 cup whole wheat flour
• 1 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 2/3 cup soft butter or margarine
• 1 egg
• 1 1/4 cup shredded carrots

With the rack in the middle position, preheat the oven to 350F. Line a baking sheet with parchment paper.

In a bowl, combine the oats, flour, ginger, and baking soda. Set aside.

In another bowl, cream the butter with an electric mixer. Add the egg and mix until smooth. On low speed or with a wooden spoon, add the dry ingredients and the carrots, then mix well.

Spoon the batter onto the baking sheet using about 2 tablespoons for each cookie. (We use an ice cream scoop at the central kitchen to get all the same measurements.) Make sure to space them out evenly.

Bake for about 15 minutes or until the cookies are lightly golden but still soft at the center.

Let cool and enjoy!

Bonne Appétit!

Chef Caroline