Carrot cake soft cookies

 
How cute are these home-grown veggies! I don't know why we didn't start growing our vegetables earlier because it really is so easy and quicker than I expected! Also, nothing beats the feeling of picking your own veggies:D!

I used these cuteeeeee carrots to make some gluten free carrot muffins and some carrot cake soft cookies. These cookies are soft, slightly chewy and nicely spiced with cinnamon.

CARROT CAKE SOFT COOKIES

• 85 g grated carrots (about 2 small carrots)
• 1 egg
• 40 g honey
• 30 g olive oil
• 50 g yogurt
• 40 g oats
• Half a tsp of baking soda
• Pinch of salt
• Cinnamon (as much as you like, I use quite a lot!)
• 50 g whole wheat flour
• 20 g broken nuts, I used pecans (optional)
• 25 g raisins (optional)

1. Mix all the wet ingredients together :honey, oil, yogurt, egg, carrots, raisins.
2. Combine the oats, baking soda, salt, cinnamon and flour together and fold into the wet mix. Once you obtain a wet dough, fold in your nuts and leave the mix to refrigerate for about 5 minutes.
3. Drop spoonfuls of the batter on a greased baking tray or a non stick baking sheet and bake these cookies for 15- 20 minutes at 180 degrees Celsius, until golden brown. Leave to cool before removing from the baking tray.

The picture does not do these justice, they look rather dry and crusty here! But they really are moist and light, yummy soft cookies :)
Xx

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