Prep Time | 20 minutes |
Cook Time | 10-12 minutes, per batch |
Passive Time | 2 hours |
Servings |
(3-inch) cookies
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Ingredients
Wet ingredients:
- 1 cup (2 sticks) butter
- 1/3 cup brown sugar (firmly packed)
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 large egg
Dry ingredients:
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins:
- 1/2 cup chopped dates
- 1/2 cup chopped nuts
- 2 cups grated carrots
Ingredients
Wet ingredients:
Dry ingredients:
Add-ins:
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Instructions
- Cook butter, sugar, and honey in a large saucepan over medium-low heat. Once the mixture begins to foam up and simmer, turn to low and cook about 1 minute. Remove from heat to cool while you continue.
- Combine all of the dry ingredients in a medium bowl and stir.
- Chop dates then add to the flour mixture. Use your hands to separate the date pieces and coat each with flour, so they will not stick together.
- Chop pecans and add to dry ingredients, stirring to coat.
- Grate carrots and set aside.
- Once butter mixture has cooled somewhat, stir in the vanilla and egg. (The egg will cook if it’s too hot, so make sure it’s cool enough.
- Add flour mixture to the saucepan, and stir gently to moisten the dry ingredients. Stir in carrots, but don’t overmix.
- Refrigerate dough (which is very soft) for at least 2 hours.
To bake:
- Preheat oven to 375°F.
- Scoop a spoonful of dough and roll into 1- to 1-1/2 inch balls, or drop in mounds onto an ungreased baking sheet.
- Bake in preheated oven 10 to 12 minutes. Remove from oven and cool about one minute. Use a food turner to transfer from the baking sheet to a cooling rack, or place on a plate or piece of wax or parchment paper.
- Cool completely before storing in an airtight container.
Recipe Notes
VARIATION:
- Substitute raisins or currants for the dates.