Home Baked Carrot, Pineapple & Walnut Cookies

Carrot, Pineapple & Walnut Cookies

Carrot, Pineapple & Walnut Cookies

I started off with a Mrs Fields recipe and have been playing around with it over the years. I hadn’t made these in ages and decided that lockdown was the perfect excuse. The batter looks like it won’t come together and will be too dry, but it does and it isn’t! We refer to these as healthy cookies because they have quite a few non-naughty ingredients.

15 minutes to bake, this makes 4-5 trays of 20ish cookies. I love being specific.

230g butter, softened
¾ cup dark brown sugar
¾ cup white sugar
2 eggs
2 ts vanilla extract

2½ cups plain flour
1 ts bicarbonate of soda
½ ts baking powder
2 ts ground cinnamon
½ ts ground cloves
1 cup rolled oats
2 TB psyllium husks

2 carrots, grated
1 cup chopped walnuts (2-3 seconds in the Thermomix)
½ cup drained crushed pineapple (small drained tin, 2-3 seconds in the Thermomix)

Preheat oven to 180° C

1 – In a medium bowl, combine dry ingredients – flour, bicarb, baking powder, cinnamon, cloves, oats and psyllium

2 – In a large bowl, combine butter and sugars with an electric beater on medium speed.

3 – Add eggs and vanilla. Mix on medium speed until light and fluffy.

4 – Add carrots, pineapple and walnuts. Blend until incorporated- the batter would be lumpy.

5 – Add the dry ingredients and mix until just combined.

6 – Drop rounded teaspoons onto baking sheets, 3-4 cm apart.

7 – Bake for 15 minutes, cool on rack before storing in airtight containers.