Makes about 20 cookies so that's for like 1 person
Not nearly as sweet as your usual 'cookie' but still fabulous. I've never tried vegan cookies before so I was expecting them to taste on the cardboard/sand side but these are actually very flavorful. The brown sugar and ginger definitely give them the kick that they need. Sharing some knowledge, only cook these babies for 17 minutes because once you take them out to cool they will continue to cook a little on the baking sheet while they chill down. You'll thank me later when you don't gots burnt cooks.
Ingredients
1 1/2 cup flour (whole wheat or white whattteva)
1/2 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup shredded carrots (about 2 medium carrots on a box grater)
1/2 cup plain almond or other nondairy milk (you decide)
1/4 cup olive or grape seed oil
1/2 cup chopped walnuts (I used pecans because that's what I had. I mean who can tell the difference anyways)
1/2 cup raisins (OPTIONAL. I didn't use raisins)
ONE: Preheat oven to 375F. Spray the baking sheets with nonstick spray.
TWO: In a large bowl, mix together the flour, brown sugar, baking powder, salt, cinnamon, and ground ginger. Don't leave lumps of brown sugar in there. Get a nice wrist work out and mix that stuff up. In a smaller bowl, mix together the shredded carrots, milk, and oil. Pour the wet ingredients into the dry ones and stir all that ish until there are only a couple dry spots. Fold in the nuts and raisins if you added those and stir until there are no dry spots.
THREE: Scoop spoonfuls of dough onto the baking sheet about 1 inch apart. Bake for 17 minutes. Enjoy my friends.
Broadening peeps horizons.
Until next time.
Meg.
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