So Much More Than Carrot Cake Cookies
From jo_jo_ba 13 years agoIngredients
- 2/3 cup vegan "milk" (I used unsweetened almond), warmed shopping list
- 3 tbsp ground flaxseed shopping list
- 1/3 cup canola oil shopping list
- 1/2 tbsp toasted sesame oil shopping list
- 1 tbsp maple syrup shopping list
- 1/3 cup demerara sugar shopping list
- 2/3 cup sugar shopping list
- 1 tsp grated fresh ginger shopping list
- 2 tsp vanilla shopping list
- 1 cup barley flour shopping list
- 1 cup triticale flour shopping list
- 1/4 cup wheat germ shopping list
- 1/2 tsp baking powder shopping list
- 2 tsp cinnamon shopping list
- 1/2 tsp nutmeg shopping list
- pinch cardamom shopping list
- 1/4 tsp sea salt shopping list
- 1 cup tightly packed, fine-shredded carrots shopping list
- 1/2 cup large-flake oats shopping list
- 1/2 cup shredded coconut shopping list
- 1/3 cup chopped walnuts shopping list
- 1/4 cup kasha shopping list
- 1/3 cup diced candied ginger shopping list
- 1/2 cup raisins, soaked in hot water and drained shopping list
- 1/2 cup gogi berries, soaked in hot water and drained shopping list
How to make it
- In a large bowl, beat together the "milk", flax, oils, maple syrup, sugars, fresh ginger and vanilla. Set aside.
- In another bowl, whisk together the flours, wheat germ, baking powder, cinnamon, nutmeg, cardamom and sea salt.
- Stir into the above mixture, then fold in the carrots, oats, coconut, nuts (if using), candied ginger, raisins and gogi berries. See Photo
- Wrap in plastic and chill 1 hour.
- Preheat oven to 350F and line three baking sheets with parchment. Flatten into thick discs with the palm of your hand.
- Form fairly large balls of dough and place onto the sheets 2" apart.
- Bake 5 minutes on the middle rack of the oven, then move to the bottom rack and back 10 minutes longer.
- Cool completely on the sheets.
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