Carrot Cake Cookies (vegan, gluten free)
- Number of Servings: 24
Ingredients
1-1/2 cup gluten free flour 1/2 cup almond meal flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1/2 cup Earth Balance 3/4 cup organic cane sugar 1 ripe banana, mashed 1 teaspoon vanilla extract 2 tablespoons non-dairy milk 1 cup grated carrot 1/2 cup raisins (or dried berries)
Preheat oven to 350 degrees.
In a large mixing bowl, combine all dry ingredients - flour through spices - and set aside.
Using a mixer, beat Earth Balance and sugars together until it is fluffy and creamy. Continue to beat slowly as you add the banana, vanilla, and milk.
Add flour mixture to the wet mixture, and mix until just combined.
Grate carrot, and then fold carrots and raisins in with a spatula.
Using a tablespoon, scoop cookies evenly onto a greased sheet pan.
Bake for 10-15 minutes, until bottoms are golden brown.
Remove cookies from oven and allow them to cool completely on a cooling rack.
Serving Size: Makes 24 cookeis
Number of Servings: 24
Recipe submitted by SparkPeople user HEZ211.
In a large mixing bowl, combine all dry ingredients - flour through spices - and set aside.
Using a mixer, beat Earth Balance and sugars together until it is fluffy and creamy. Continue to beat slowly as you add the banana, vanilla, and milk.
Add flour mixture to the wet mixture, and mix until just combined.
Grate carrot, and then fold carrots and raisins in with a spatula.
Using a tablespoon, scoop cookies evenly onto a greased sheet pan.
Bake for 10-15 minutes, until bottoms are golden brown.
Remove cookies from oven and allow them to cool completely on a cooling rack.
Serving Size: Makes 24 cookeis
Number of Servings: 24
Recipe submitted by SparkPeople user HEZ211.
Nutritional Info Amount Per Serving
- Calories: 128.8
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 89.0 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 1.8 g
- Protein: 1.6 g
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