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

  1. �1. Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat.

  2. �2. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. Add in the nuts, coconut, raisins, and shredded carrots.

  3. �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.

  4. �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.

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