Monday, October 25, 2010

Carrot Cake Cookies

The proper name for these is "Carrot Raisin Spice Chewies" but I like to call them Carrot Cake Cookies because they contain many of the same ingredients of carrot cake and, well, I love alliteration!

From Vegan Cookies Invade Your Cookie Jar --

Carrot Cake Cookies
{Makes 2 dozen Cookies}

1/3 C nondairy milk (I used unsweetened, original almond milk)
1 TB ground flax seeds
1/2 C canola oil
1/3 C dark brown sugar
1 C sugar
1/2 tsp finely shredded orange zest
1 1/2 tsp vanilla extract
1 3/4 C AP Flour
1 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
1 C finely shredded carrots, lightly packed
1/2 C shredded coconut (I used sweetened; it does not specify)
1/2 C chopped walnuts
1 C raisins
  1. Preheat oven to 350. Line two baking sheets with parchment paper.
  2. In a large bowl, beat together the milk, flax, oil, sugars, zest, and vanilla. Sift in the flour, powder, spices, and salt. Stir to moisten ingredients and fold in the carrots, coconut, walnuts and raisins. Dough will be sticky and moist.
  3. Drop generous tablespoons of dough onto cookie sheets, leaving about two inches between each cookie. Bake for 14-16 minutes until the edges are brown and the tops are firm. Let the cookies rest on the sheet for 10 (I don't think I waited that long) minutes then transfer to wire racks to cool completely. 
Lemon Glaze
1 1/2 C sifted powdered sugar
2 TB lemon juice (1 lemon should suffice)
1/2 tsp finely grated lemon zest

  1. Whisk together all ingredients until smooth. Drizzle over cooled cookies with a fork or pastry bag.

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