Hubby is always asking if I could please make him some cookies…he loves cookies, especially chocolate, (No, there isn’t any chocolate in these.) and my oldest was having a friend over to play after school, so I thought I would make these for a snack. The boys loved them and there were leftovers for the hubby…and me.
2 cups whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup natural peanut butter (creamy)
3/4 cup pure maple syrup
1/2 cup carrot puree (I used baby food)
1/4 cup canola oil
2 teaspoons pure vanilla extract
1/2 cup raisins
Nonstick cooking spray
Preheat the oven to 350Â°F. In a mixing bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, mix together the peanut butter, maple syrup, carrot puree, canola oil, and vanilla. Stir until combined.
Pour the flour mixture over the peanut butter mixture. Turn the batter over with a spatula about 7 times. Do not overmix! There will be dry spots. Stir in raisins.
While the batter is resting, spray 2 baking sheets with cooking spray. Using a 2-ounce ice cream scoop, drop tablespoonfuls of dough onto the baking sheets 1 inch apart. Fill a small bowl with water and, using a fork, press down on the dough, making a crisscross on each cookie. Wet the fork each time.
Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool before packing in an airtight container for up to 4 days.
Did I change anything? I left out the raisins…my boys can be finicky about raisins. Of course when I told them that I had left them out my oldest said I should have put them in. That’s what I get for trying. 🙂