Carrot Cookies 1985

dessert · from the kitchen of JOHN and STEPHA

Carrot Cookies 1985 — front of the card
front
Carrot Cookies 1985 — back of the card
back

20 min active · 35 min total (times estimated)

Ingredients

  • 1/2 cup unbleached white flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup rolled oats
  • 1/4 cup sunflower seeds
  • 1/4 cup chopped cashews
  • 1/4 cup raisins
  • 1 cup shredded carrot
  • 1/2 cup honey
  • 1/2 cup safflower oil
  • 1/4 teaspoon vanilla extract

Steps

  1. Preheat oven to 375°F.
  2. Combine the white flour, whole wheat flour, baking powder, salt, and rolled oats. Mix well.
  3. Stir in the sunflower seeds, cashews, raisins, and shredded carrot.
  4. Beat together the honey, safflower oil, and vanilla extract. Stir into the flour mixture until well moistened.
  5. Drop by rounded teaspoonfuls onto an oiled baking sheet. Flatten with fingers or a fork.
  6. Bake 10–12 minutes until lightly colored. Keep on the sheet for about a minute, then transfer to a rack to cool.