So Much More Than Carrot Cake Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2/3 cup vegan "milk" (I used unsweetened almond), warmed3 tbsp ground flaxseed1/3 cup canola oil1/2 tbsp toasted sesame oil1 tbsp maple syrup1/3 cup Demerara sugar2/3 cup sugar1 tsp grated fresh ginger2 tsp vanilla1 cup barley flour1 cup triticale flour1/4 cup wheat germ1/2 tsp baking powder2 tsp cinnamon1/2 tsp nutmegpinch cardamom1/4 tsp sea salt1 cup tightly packed, fine-shredded carrots1/2 cup large-flake oats1/2 cup shredded coconut1/3 cup chopped walnuts1/4 cup kasha1/3 cup diced candied ginger1/2 cup raisins, soaked in hot water and drained1/2 cup gogi berries, soaked in hot water and drained
In a large bowl, beat together the "milk", flax, oils, maple syrup, sugars, fresh ginger and vanilla. Set aside.
In another bowl, whisk together the flours, wheat germ, baking powder, cinnamon, nutmeg, cardamom and sea salt.
Stir into the above mixture, then fold in the carrots, oats, coconut, nuts (if using), candied ginger, raisins and gogi berries.
Wrap in plastic and chill 1 hour.
Preheat oven to 350F and line three baking sheets with parchment. Flatten into thick discs with the palm of your hand.
Form fairly large balls of dough and place onto the sheets 2" apart.
Bake 5 minutes on the middle rack of the oven, then move to the bottom rack and back 10 minutes longer.
Cool completely on the sheets.
Serving Size: Makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
In another bowl, whisk together the flours, wheat germ, baking powder, cinnamon, nutmeg, cardamom and sea salt.
Stir into the above mixture, then fold in the carrots, oats, coconut, nuts (if using), candied ginger, raisins and gogi berries.
Wrap in plastic and chill 1 hour.
Preheat oven to 350F and line three baking sheets with parchment. Flatten into thick discs with the palm of your hand.
Form fairly large balls of dough and place onto the sheets 2" apart.
Bake 5 minutes on the middle rack of the oven, then move to the bottom rack and back 10 minutes longer.
Cool completely on the sheets.
Serving Size: Makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 174.4
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 35.8 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 3.1 g
- Protein: 2.8 g
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