CARROT-WALNUT cookies

These carrot-walnut cookies are a great option for refueling after a workout. They’re also the perfect stand-in for breakfast bars, desserts and mid-afternoon snacks. These cookies are slightly sweet and packed with hearty ingredients such as walnuts, rolled oats and carrots. Make ‘em in big batches and freeze for up to 1 month.

Makes about 2 dozen

These moist, flavorful, not-too-sweet cookies are excellent for snacks, breakfast or dessert.

Ingredients: 

• 1 cup raw unsalted walnuts
• 1 cup rolled oats
• 1 cup raisins
• 1/2 cup whole wheat pastry flour
• 1 1/4 teaspoon baking powder
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 carrots, grated
• 1 apple, grated
• 1 very ripe banana, mashed
• 1/4 cup apple juice

Method: 

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Combine walnuts, oats and raisins in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apple, banana and apple juice and stir until combined.  

Drop rounded tablespoons of dough on the prepared baking sheets, spacing cookies about 1 inch apart. Press down on each cookie with the back of a fork to flatten slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes. Let cookies cool on the baking sheets for 5 minutes, and then transfer them to a wire rack and let cool completely. Cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. 

Nutritional Info: 

Per Serving: Serving size: 1 cookie, 80 calories (25 from fat), 3g total fat, 30mg sodium, 13g carbohydrates, (2 g dietary fiber, 2g sugar), 2g protein.