Cake-y rather than crisp, these cookies are made with grated carrot and juicy raisins. The maple syrup makes these just sweet enough for my taste, and not too sugary for toddler tummies. The softness of these cookies also makes them the perfect candidate for ice cream sandwiches.
Ingredients
125g wholemeal spelt flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp vanilla powder or extract
3 tbsp coconut oil
2 tbsp maple syrup
1 medium egg
1 medium carrot, grated (about 75g)
50g raisins
Instructions
Preheat the oven to 180 C/160 C fan and line a large baking tray with parchment paper.
In a medium bowl, sift together the flour, baking powder, cinnamon and vanilla. In a separate bowl, stir together the coconut oil, maple syrup and egg, then stir into the dry ingredients until combined. Fold in the carrot and raisins to form a thick batter.
Scoop heaped tablespoons of the mixture onto your prepared tray and bake for 12 - 15 minutes, or until risen, firm to the touch and lightly golden. Remove from the oven and cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2017/06/02/carrot-cake-cookies/