Carrot Walnut Cookies
These moist, flavorful, not-too-sweet cookies are excellent for snacks, breakfast, or dessert.
- 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 cinnamon
- 1/2 Teaspoon ground ginger
- 2 carrots, grated
- 1 apple, grated
- 1 very ripe banana, peeled and mashed
- 1/4 Cup apple juice
Preheat oven to 350 degrees. 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 by rounded tablespoons 1 inch apart on the prepared baking sheets, making about 24 cookies. 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.