Carrot Craisin Oatmeal Cookies

I probably shredded 4 pounds of baby carrots the other day. Luckily, the food processor got the job done quickly and effortlessly. Since I had all the baking materials out for the Carrot Pineapple Muffins, I made a batch of cookies, too. Because I didn't add a lot of sugar, these "cookies" would be perfect for breakfast. They're perfect little oatmeal bites on the go!

Carrot Craisin Oatmeal Cookies

• Ingredients
  
  
• 1/2 stick unsalted butter, room temp.
• 1/3 cup packed light-brown sugar
• 1 large egg yolk  (I used Ener-G Egg Replacer)
• 3/4 cup all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup rolled oats
• 1 cup packed, finely grated/shredded carrots
• 1/4 cup craisins  

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. In a large bowl, cream butter. Slowly add sugar and egg yolk (or Egg Replacer- follow directions for 1 egg). Mix in oats, carrots, and craisins.
3. In a medium bowl, whisk together flour, ginger, and salt. 
4. Slowly add flour mixture to butter mixture. Stir until combined but do not overmix.
5. Drop dough by level tablespoons, 2 inches apart onto prepared baking sheets. Flatten with the palm of your hand. 
6. Bake 15-18 minutes until edges are crisp. Rotate baking sheets halfway through. Transfer cookies to a wire rack to cool. ENJOY!

Source: adapted from marthastewart.com

http://www.marthastewart.com/341124/carrot-cake-cookies?czone=food/cake-center/favorite-cake-recipes&center=276954&gallery=274994&slide=282584