In one of my earliest posts, for Peanut Sauce, I mentioned that I would someday get around to posting the recipe for 'Chewy Carrot Cookies' also from Dana Jacobi's Natural Health Cookbook. Today is that day! I changed the name to Vegan Carrot Cookies because that piece of information might be useful to some readers.
Oddly, I didn't have any rolled oats on hand but I was set on making the cookies. Muesli to the rescue! I had some unsweetened fruit and nut muesli on hand that worked beautifully.
One lesson I learned in making these is that you should really use a food processor for grating the carrot if you have one. I thought that it would be more hassle than it was worth to get out the processor for the grating, but after nearly shredding my fingers and becoming cranky, I decided to let the machine to the work next time.
Note that in March 2009, I published a bar cookie version of the recipe: http://eatseats.blogspot.com/2009/03/carrot-bar-cookies-recipe-makeover.html
In January 2015, The Kitchn posted a recipe that is startlingly similar to this one, with the addition of shredded, unsweetened coconut and warm spices instead of vanilla. I used these modifications and really like the results. I used my 2 TBSP scoop and they were very tall so the second batch I flattened (already in my instructions below, but not in The Kitchn's). No matter what, they're going to be crumbly, so you'd be wise to eat from a plate
INGREDIENTS
1 c. whole wheat pastry flour
1 tsp baking powder
1/4 tsp salt
1 c. rolled oats or unsweetened muesli
1/2 c. chopped toasted walnuts or sunflower seeds
1/3 c. raisins or other dried fruit
1/2 c. unsweetened shredded coconut (optional)
1 tsp ground cinnamon (all spices optional)
1/4 tsp ground ginger
1/4 tsp ground cloves
1 c. shredded carrot (2-3 carrots)
1/2 c. maple syrup (could be reduced; I'm guessing agave would also work)
1/2 c. coconut oil, melted (original recipe specified corn)
1/2 tsp vanilla extract (optional)
DIRECTIONS
Oddly, I didn't have any rolled oats on hand but I was set on making the cookies. Muesli to the rescue! I had some unsweetened fruit and nut muesli on hand that worked beautifully.
One lesson I learned in making these is that you should really use a food processor for grating the carrot if you have one. I thought that it would be more hassle than it was worth to get out the processor for the grating, but after nearly shredding my fingers and becoming cranky, I decided to let the machine to the work next time.
Note that in March 2009, I published a bar cookie version of the recipe: http://eatseats.blogspot.com/2009/03/carrot-bar-cookies-recipe-makeover.html
In January 2015, The Kitchn posted a recipe that is startlingly similar to this one, with the addition of shredded, unsweetened coconut and warm spices instead of vanilla. I used these modifications and really like the results. I used my 2 TBSP scoop and they were very tall so the second batch I flattened (already in my instructions below, but not in The Kitchn's). No matter what, they're going to be crumbly, so you'd be wise to eat from a plate
INGREDIENTS
1 c. whole wheat pastry flour
1 tsp baking powder
1/4 tsp salt
1 c. rolled oats or unsweetened muesli
1/2 c. chopped toasted walnuts or sunflower seeds
1/3 c. raisins or other dried fruit
1/2 c. unsweetened shredded coconut (optional)
1 tsp ground cinnamon (all spices optional)
1/4 tsp ground ginger
1/4 tsp ground cloves
1 c. shredded carrot (2-3 carrots)
1/2 c. maple syrup (could be reduced; I'm guessing agave would also work)
1/2 c. coconut oil, melted (original recipe specified corn)
1/2 tsp vanilla extract (optional)
DIRECTIONS
- Preheat oven to 375 degrees and prepare two baking trays (Silpat or parchment is very helpful, otherwise you'll need to grease your baking trays)
- Stir the syrup, oil, and vanilla in a small bowl and set aside (if using coconut oil you don't want to whip these together or you end up with something that looks like maple coconut frosting)
- Combine the flour with baking powder, salt and oats in a large bowl
- Stir in walnuts/sunflower seeds, raisins and carrots
- Add the wet mixture to the dry and stir until well blended
- Using a greased teaspoon, drop onto the baking trays. The cookies do spread a little bit
- Flatten cookies to about 1/2 inch tall
- Bake until golden, 10-12 minutes
- Remove from oven and let cool on the trays for a few minutes before transferring to a rack
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