So Much More Than Carrot Cake Cookies
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of So Much More Than Carrot Cake Cookies calories by ingredient
Introduction
Adapted from Vegan Cookies Invade Your Cookie Jar, these are like dense, chewy bites of all the best bits of carrot cake! The nuts are optional - I often leave them out (or add toasted sunflower seeds instead!). Adapted from Vegan Cookies Invade Your Cookie Jar, these are like dense, chewy bites of all the best bits of carrot cake! The nuts are optional - I often leave them out (or add toasted sunflower seeds instead!).Number of Servings: 24
Ingredients
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2/3 cup vegan "milk" (I used unsweetened almond), warmed
3 tbsp ground flaxseed
1/3 cup canola oil
1/2 tbsp toasted sesame oil
1 tbsp maple syrup
1/3 cup Demerara sugar
2/3 cup sugar
1 tsp grated fresh ginger
2 tsp vanilla
1 cup barley flour
1 cup triticale flour
1/4 cup wheat germ
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
pinch cardamom
1/4 tsp sea salt
1 cup tightly packed, fine-shredded carrots
1/2 cup large-flake oats
1/2 cup shredded coconut
1/3 cup chopped walnuts
1/4 cup kasha
1/3 cup diced candied ginger
1/2 cup raisins, soaked in hot water and drained
1/2 cup gogi berries, soaked in hot water and drained
Directions
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.