Yield: 12 servings
Measure | Ingredient |
---|---|
1 cup | Whole-wheat pastry flour |
1½ cup | Rolled oats |
1 cup | Carrot; grated |
2 teaspoons | Baking powder |
½ teaspoon | Baking soda |
1 pinch | Sea salt |
2 teaspoons | Fresh ginger; grated |
¼ cup | Egg substitute; OR 2 whites or 1 |
\N \N | ; egg |
⅔ cup | Low-fat vanilla soy milk; or skim milk |
1 tablespoon | Canola oil |
3 tablespoons | Barley malt; OR maple syrup |
Preheat the oven to 375øF.
In a medium bowl, combine the flour, oats, carrot, baking powder, baking soda, and sea salt. In a second bowl, combine the ginger, egg substitute, soy milk, oil, and barley malt, using a hand mixer to combine well. Pour the liquid ingredients into the dry, using a large rubber spatula to combine well. For the best texture, don't overmix; abuot 15 strokes should do.
Line a cookie sheet with parchment paper, then drop on the batter, using about 2 rounded tbsp for each cookie. Bake in the middle of the oven until cooked through, about 25 minutes.
Notes from book: If the weather is hot and/or dry: serve the cookies with fresh peach slices. If the weather is cold and/or damp: increase the ginger to 1 tbsp.
NOTES : Makes 12 cookies, 105 calories each, 2 grams of fat (16% calories from fat)
Recipe by: Savoring the Day by judith benn hurley Converted by MM_Buster v2.0l.