Itty Bitty Carrot Cake Cookies
(from jane ferguson’s recipe box)
These mini cookies are delicate, moist, bite-sized, and most of all, they taste just like carrot cake in cookie form! The perfect bite-sized snack to pop in your mouth whenever the craving strikes.
Source: http://ohsheglows.com/recipage/?recipe_id=6001702 (from RecipeThing user LC1231)
Categories: Cake, Dessert, Vegan
Ingredients
- •1/2 cup whole wheat pastry flour (I’m sure other flours would work!)
- •1/4 cup regular oats
- •1/4 cup unsweetened coconut
- •1/2 tsp baking powder
- •1/4 tsp kosher salt
- •1/4-1/3 cup chopped walnuts
- •1/2 cup shredded carrots, packed
- •1/4 cup raisins, soaked in water overnight
- •1/4 cup pure maple syrup, room temperature
- •1/4 cup coconut oil, warmed for about 25 seconds in microwave
- •1/2 tsp fresh ginger, grated
- •Pinch of ground cinnamon
- •1/2 tsp pure vanilla extract
Directions
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�1. Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat.
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�2. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. Add in the nuts, coconut, raisins, and shredded carrots.
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�3. In a small bowl mix the maple syrup, softened coconut oil, vanilla, and freshly grated ginger. Add this to the flour mixture and stir until combined.
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�4. Drop about 1 heaping tablespoon of dough onto lined baking sheet, leaving about 2 inches between each cookie. Shape into a ball with hands. Bake for about 12 minutes and cool for 10 minutes on a baking rack.