When I first sampled this new recipe, I thought these were the best cookies I had ever tasted. My very next thought was the name that immediately came to my mind: “Oatmeal Raisin Cookies on Steroids!” Upon further reflection, I realized that name might sound a bit controversial, so I netted out with “Granola Cookies,” but I really don’t think the moniker does this cookie justice.
Throw in whatever you’d imagine loving in a big ol’ bowl of granola, and I promise you’ll have the most delicious, squint-and-blur “healthy” cookie you could hope for! Young or old – everyone who has tasted these unassuming-looking cookies has come back again and again for more. Truly the mark of an excellent cookie, whatever its name!
Preheat oven to 350° F.
Shred carrots, then stir together in a large bowl with coconut, oats and remaining dry ingredients (flours; baking powder; salt; cinnamon). In a separate bowl, cream sugar and shortening until light. Slowly stir in carrot-coconut-flour mixture, alternating with milk and vanilla, beating until fully integrated. Stir in chips, raisins, nuts, berries — whatever additions you prefer.
Scoop tablespoon-size mounds of dough onto a parchment-lined cookie sheet and bake for approximately 18 minutes – they are done when the edges are lightly browned, but the centers seem slightly under-cooked (time varies by the size of the cookies). Remove to cool on a wire rack. If the cookies spread, refrigerate remaining dough and bake once very cold.
Yield: 2 dozen cookies, depending on size.