Carrot and Cinnamon Oat Cookies

Created for Little Forest Folk Life by Two Teaspoons

Makes approximately 45 small cookies

·       100g oats

·       100g self-raising flour

·       100g soft brown sugar (dark or light)

·       1.5 teaspoons cinnamon

·       1 large free-range egg

·       2 tablespoons runny honey

·       2 tablespoons unrefined (cold-pressed) rapeseed oil

·       2 tablespoons water

·       2 carrots, grated

Pre-heat the oven to 175°C (fan oven)

1. Mix the oats, self-raising flour, soft brown sugar and cinnamon together in a bowl.

2. Beat the egg in a separate bowl and add to the dried ingredients with the honey, oil and water.

3. Stir in the carrots and mix thoroughly.

4. Using two teaspoons, place small dollops of the mixture onto sheets of baking parchment and bake for 10-12 minutes. The cookies puff up a little in the oven, they are cooked through when the bottoms are golden.

5. Leave to cool on a wire cooling rack.

These cookies can be frozen. Defrost thoroughly before eating.