carrot cookies

Not much eating seems to happen at mealtime these days.  Joseph seemingly goes for days without eating anything other than a few spoonfuls of yogurt and half an almond. My husband is a grazer, so he snacks all day and then spends dinner avoiding vegetables. And while I've for the most part been able to eat dinner since Scott is always around to hold a baby, for the rest of the day I only eat things that can be grabbed with one hand and eaten standing up.

Since Scott and I have both been subsisting on snacks (and Joseph on magical toddler fairy dust) I figure I should just accept the fact and make some healthy goodies instead of eating a $5 box of Fig Newmans every day and then hating myself.  And while I try not to cater to Joseph's gastronomical whims, it can only be a good thing if there's something palatable and healthy at hand when the spirit moves him to eat.

These carrot cookies fit the bill:  they're yummy, but not so irresistible that they're going to disappear in an hour, and they include vegetables, whole grains, and protein while totally avoiding refined sugar and animal products.  I used this recipe, except that 1) I didn't have enough maple syrup so I made up the difference with some fruit-sweetened jam, and 2) I used canola oil instead of coconut oil.  And I threw in some raisins because why not?  Next time I need to grind the nuts super fine because my husband won't eat anything with visible nuts and will instead buy overpriced candy bars from the vending machine at work; also I should make the carrots tinier because Joseph systematically dissected each cookie to get "carrot out of there, mama".