Carrot Cake Cookies (Kacie)

I made these bad boys for baby and toddler art class today. My friend Annie does this, and it is SO much fun. My boys are busy and have so much to do for a great hour each week. Today, they played in multi colored spaghetti, painted on an easel, used markers on plexiglass, worked to get all kinds of stuff out of ice, and played in a sprinkler. It was a great and messy morning!

After play time, they all sat down for snack. I made these cookies, and if toddlers could review food, this would have gotten a great one. They ate every one of them, and sweet Nolan asked if he could have the last one!

There were some requests for the recipe, so here it is! They are kind of like muffin tops instead of cookies, which isn't a bad thing!

1 and 1/2 cup flour
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnoman
1/2 tsp ground ginger (I only had fresh, and it was tasty)
1 cup shredded carrots (that's right kiddos, you totally just had veggies and you didn't even know it! BOOM)
1/2 cup almond milk (I used cashew milk)
1/4 cup olive or grapeseed oil
1/2 cup walnuts (I skipped this today)
1/2 cup raisins optional

Mix dry and mix wet. Add wet to dry and plop on parchment paper in a cookie pan. Bake for 18-22 minutes at 375.