Carrot Cake Cookies

Name: Carrot Cake Cookies
Cuisine: Italian
Ingredients: Pinch sea salt; 2 teaspoons pure vanilla extract; 1½ cups whole wheat pastry or sprouted whole wheat flour (I use Lindley Mills Super Sprout); Generous pinch ground cinnamon; 1½ cups whole wheat pastry or sprouted whole wheat flour (I use Lindley Mills Super Sprout); 1½ cups whole wheat pastry or sprouted whole wheat flour (I use Lindley Mills Super Sprout); ½ teaspoon baking powder; ½ teaspoon baking soda; ½ cup shredded coconut (unsweetened); ½ cup fine almond meal; ½ cup coarsely chopped nuts (walnuts or pecans are best); ½ cup shredded carrots; ½ cup coarsely chopped nuts (walnuts or pecans are best); ½ cup coarsely chopped nuts (walnuts or pecans are best); ½ cup golden raisins; ¼ cup Suzanne’s Specialties Maple Rice Nectar; 6 tablespoons coconut sugar; 8 tablespoons vegan butter substitute

Preparation info

30–36
Cookies

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

Preheat oven to 350°F and line 2 baking sheets with parchment paper.

Whip vegan butter, rice nectar, coconut sugar, vanilla, salt and cinnamon until creamy. Stir in flour, baking soda, baking powder, almond meal, and coconut and mix to form a soft dough. Fold in carrots, nuts and raisins and mix well.

Using a tablespoon scoop, spoon the dough onto lined baking sheet

Ingredients

Preheat oven to 350°F and line 2 baking sheets with parchment paper.

Using a tablespoon scoop, spoon the dough onto lined baking sheet