Carrot-Oatmeal Cookie Recipe

This carrot-oatmeal cookie recipe makes sweet and flavorful treats, and the carrots add pretty orange flecks to the cookies.



From "The Beginner's Guide to Making and Using Dried Foods"
December 2014

  • Carrot-oatmeal cookies
    This carrot-oatmeal cookie recipe makes enough to share—although you might want to eat them all yourself!
    Photo by Fotolia/nata_vkusidey
  • The Beginner's Guide to Making and Using Dried Foods
    "The Beginner's Guide to Making and Using Dried Foods" by Teresa Marrone offers complete instructions for how to dehydrate vegetables, fruits, herbs and even meats and prepared meals safely and easily.
    Cover courtesy Storey Publishing
  • Carrot-oatmeal cookies
  • The Beginner's Guide to Making and Using Dried Foods

Total Hands-On Time: 30 min

Preparation Time: 20 min

Cook Time: 10 min

Yield: 4 dozen cookies

You can dehydrate vegetables, fruits, meats, herbs and even prepared meals with the instructions in The Beginner’s Guide to Making and Using Dried Foods (Storey Publishing, 2014) by Teresa Marrone. Each section includes food profiles with clear preparation instructions and recipes that feature that particular dried food, allowing the home cook to incorporate local and seasonal foods into a year-rounds diet. The following carrot-oatmeal cookie recipe is from chapter 5, “Vegetables.”

You can purchase this book from the Mother Earth Living store: The Beginner’s Guide to Making and Using Dried Foods.

Ingredients:

• 1 cup brown sugar, packed
• 2/3 cup milk
• 1/2 cup vegetable shortening
• 3 eggs
• 1 cup shredded dried carrots
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1-1/2 cups old-fashioned rolled oats
• 1-1/2 cups dried seedless grapes or chopped dried plums
• 1/2 cup chopped nuts
• 1 tablespoon finely chopped dried orange zest

Instructions:

1. Preheat the oven to 350 degrees F. Lightly grease two baking sheets; set aside.

2. Combine the brown sugar, milk, shortening, and eggs in a large mixing bowl; beat with a fork until well blended. Stir in the carrots; set aside for 10 minutes.

3. Sift together the flour, baking powder, baking soda, cinnamon, and salt into a medium bowl. Stir in the oats, grapes, nuts, and orange zest. Add to the carrot mixture, stirring with a wooden spoon until just combined.

4. Drop rounded teaspoons of the dough onto the baking sheets, keeping about 2 inches apart; refrigerate the unused dough. Bake for 10 to 12 minutes or until lightly browned. Transfer the carrot-oatmeal cookies to a cooling rack. Cool the baking sheets and repeat until all dough has been baked.

More from The Beginner's Guide to Making and Using Dried Foods:

Scalloped Asparagus Recipe
Vegetable Dip Recipe
Dehydrating Zucchini At Home
Drying Asparagus At Home
How to Dry Carrots


Excerpted from The Beginner’s Guide to Making and Using Dried Foods © Teresa Marrone. Used with permission from Storey Publishing, 2014. Buy this book from our store: The Beginner’s Guide to Making and Using Dried Foods.


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