Sweet Beta Carotene Cookie

Where it began, I can't begin to know when
But then I know it's growing strong
Oh, wasn't the spring, whooo
And spring became the summer
Who'd believe you'd come along
Oh, sweet Caroline
Good times never seem so good
Oh I've been inclined to believe it never would


Got to love Neil Diamond.  
This cookie with all it's goodness, reminds me of this song, Sweet Caroline.
Whoever thought a beta-carotene combination would be so sweet, so delicious and so good for you.  Kind of like a love affair.  


This cookie is especially yum for breakfast.  I know I keep baking and writing about cookies that I love for breakfast, but really... who out there doesn't want to eat a cookie first thing in the morning?  
This is a just right sweet cookie, filled with organic carrots, sweet potato, oats, spelt and flax.  All that yummy orange stuff provides vitamin A, which is a powerful antioxidant.  Eating that, even baked in a cookie, will help your body protect healthy cells, fight cancer and boost your immune system.
I am so happy this cookie came along....

Sweet Beta Carotene Cookie 

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

In a medium bowl, whisk together:

2 cups organic spelt flour

2 cups rolled oats (I use Bob's Red Mill organic gluten-free rolled oats)

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon kosher salt

In a separate bowl, mix together:

3/4 cup organic sweet potato puree

1/2 cup shredded organic carrots

2 tablespoons ground flaxseed meal

1/4 cup organic rice milk

1/2 cup organic olive oil

1/2 cup pure maple syrup

1/4 cup organic brown sugar

2 tablespoons organic vanilla extract

Add the flour mixture and stir with a spatula until just combined.

Fold in:

1 cup raisins (I like to use golden raisins)

Using a 1/4 cup measuring cup, scoop batter onto prepared cookie sheet 2 inches apart.  With wet fingers, press the batter into round disks 1 inch thick. They do not spread, so the shape you push them into is the shape they will be.

Bake at 350 degrees for 10-14 minutes or until edges are golden and cookie feels just slightly firm on top.

Remove from oven and let cookies sit on tray for 5 minutes.  With a spatula, move cookies to a wire rack to continue to cool.  Enjoy warm or when totally cool, store in an airtight container for 2 days. I always love to have extra on hand, so I freeze mine wrapped individually, and then we can all grab one for an on the go breakfast or snack.

Yum!