Carrot-Walnut Cookies
- 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
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.
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- 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