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Friday, December 10, 2010

Carrot Cake Cookies!

The other night, I wanted to make some cookies. I opened up Vegan Cookies Take Over the World, and 2 recipes in, I knew this was it! I tried some of the batter, and almost ate just a bowl of that for dinner... it's that good!


Carrot Raisin Spice Chewies, completely stolen from Vegan Cookies Take Over the World:
1/3 c. soy milk
1 Tbsp. ground flax seeds
1/2 c. canola oil (I used vegetable)
1/3 c. dark brown sugar
1 c. white sugar
1/2 tsp. finely grated orange zest (I used one mandarin's worth)
1 1/2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. grated carrots, lightly packed
1/2 c. shredded coconut
1/2 c. chopped walnuts
1 c. raisins (I think I only had about 1/2 a cup and it was fine)
Preheat your oven to 350*. In a large mixing bowl, mix together the following ingredients: soy milk, oil, flax seeds, sugars, orange zest, and vanilla. Then add in the baking powder, spices, and flour. Mix until incorporated together. Lastly, add the carrots, coconut, walnuts, and raisins. Mix again. Taste it! Try to decide if you do in fact want to bake this. Contemplate eating cookie dough for dinner. Decide that maybe it would be nice to share, and then drop spoonfuls on the small-ish side onto parchment-covered cookie sheets. Bake 18-20 minutes. Remove from oven when they are browned. Let cool for at least 30 minutes before icing. (see below)
You can leave the cookies as is, or add a little bit of frosting to add some more citrus. I highly recommend it!
Lemon Glaze:
juice from 1/2 a lemon
zest from said lemon
1 1/2 c. powdered sugar (not sure if I used this much)
Juice the lemon. Add the zest. Add the sugar and mix mix mix! Scoop frosting into a ziplock bag, and push it all to one bottom corner. Snip a tiny piece off the corner, and pipe the icing onto cooled cookies.

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