Ingredients:
1 1/2 cups flour (whole wheat pastry or white)
1/2 cup packed light brown sugar
1 teaspoon baking power
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup shredded carrots (about 4 of those packaged carrots)
1/2 cup plain almond or other nondairy milk
1/4 cup olive or grapeseed oil
1/2 cup chopped walnuts
1/2 cup raisins or chopped candied ginger
- In a large bowl, mix together the flour, brown sugar, baking powder, salt, cinnamon, and ground ginger. Make sure got no lumps.
- In a smaller bowl, mix together the shredded carrots, milk, and oil.
- Preheat oven to 375℉. Line baking sheet with parchment paper.
- Pour the wet ingredients into the dry ones and stir.
- Fold in the nuts and raisins and stir.
- Scoop dough onto baking sheet about 1 inch apart. Bake until the bottoms are golden brown, 18 to 22 minutes.
Notes: We like it with a little more raisins and walnuts. Also, this may be better if thicker because the texture is similar to cake.
“Carrot Cake Cookies” recipe from:
