Eyewitness News learned how to make Carrot-Coconut Oatmeal Cookies on Sunday morning.
¾ cup whole wheat flour
1 ½ teaspoons cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1/8 teaspoon ground ginger
½ cup packed light brown sugar
¼ cup coconut oil, melted and cooled
2 tablespoons plain, low-fat yogurt
1 large egg
1 teaspoon vanilla extract
1 ½ cups old-fashioned oats
1 cup finely shredded carrot
½ cup unsweetened flaked coconut
¼ cu chopped toasted walnuts
¼ cup golden raisins
1) Place oven racks in upper and lower thirds of oven and preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
2) Whisk together flour, cinnamon, baking soda, salt, and ginger in medium bowl. Whisk together brown sugar, oil, yogurt, egg, and vanilla in large bowl. Add flour mixture, oats, carrot, coconut, walnuts, and raisins to brown-sugar mixture and stir to combine.
3) Drop batter by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Flatten each cookie slightly. Bake until golden brown on bottom, 12-14 minutes, switching and rotating baking sheets halfway through baking time. Cool on baking sheets on wire racks 1 minute. With spatula, transfer cookies to racks and cool completely. Store in airtight container up to 3 days.
Per serving (1 cookie): 70 Cal, 3 g Total Fat, 2 g Sat Fat, 35 mg Sod, 9 g Total Carb, 4 g Sugar, 1 g Fib, 2 g Prot.
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