When cookies are small, is it okay to have more of them? Discuss.
I’m sure you’ll want to eat these tasty little cookies by the fistful once you get your hands on them. They’re aromatic, tender and delectable, plus they only take about 10 minutes to prepare – which is convenient, because then you’ll have time to whip up a second batch after you devour the first one.
I don’t always have fresh ginger on hand, but I had a leftover knob in the fridge and now I wouldn’t make these cookies without it. They tasted as if they had a wide array of warming spices, even though there wasn’t much spice in here at all.
The recipe yield is 30 cookies. I made mine small, but I only got 22. If they were tinier, I guess they would have been one-bite cookies instead of two-bite treats – and probably even more irresistible.
- ¾ cup gluten-free flour (I used equal parts brown rice, millet and garfava flours)
- 1 tbsp arrowroot flour
- ½ cup gluten-free rolled oats
- ¼ cup unsweetened shredded coconut
- 1 teaspoon baking powder
- ¼ tsp salt
- ½ cup shredded carrots
- ⅓ cup raisins
- ¼ cup pure maple syrup, room temperature
- ¼ cup coconut oil, warmed slightly
- ½ tsp fresh ginger, grated (or ⅛ tsp ground ginger)
- ½ tsp vanilla extract
- Preheat oven to 375 degrees F. Line baking sheets with silpats or parchment paper; set aside.
- In a large bowl mix together the flour, oats, coconut, baking powder and salt. Add in the carrots and raisins.
- In a separate bowl, whisk together maple syrup, coconut oil, ginger and vanilla extract. Add the wet ingredients to the dry mixture and mix until just combined.
- Take a large tablespoon of dough and roll it into a ball, flatten slightly, then place the dough onto the prepared baking sheet. Continue until the batter is gone - leaving about two inches between each cookie.
- Bake for 10 – 12 minutes or until the cookies are lightly golden. Remove and let cool for 10 minutes before transferring to cooling rack.