Carrot Cake Cookies
instant or quick oats
leveled in measuring cup
melted and cooled
grated (about 1 med-large carrot)
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
Fold in the carrots and coconut.
In a separate bowl, whisk together the butter, egg, and vanilla.
Stir in the honey then add to the flour mixture, stirring just until incorporated.
Chill the dough for 30 minutes (this helps the cookies to not spread when baking).
Preheat the oven to 325°F.
Drop the cookie dough into small rounded scoops on a lined baking sheet. (If chilled longer than 1 1/2 hours, flatten slightly.)
Bake for 10-13 minutes, until golden.
Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
Adapted from: http://amyshealthybaking.com