So this whole while that I have been baking dozens of cupcakes, I have also been eating my veggies – promise… But this carrot salad is super easy and quick so it makes getting your daily veggie count in a … Continue reading
A cookie that satisfies all your sweet cravings without all the bad. These are vegan, low sugar and soy free so edible by most and enjoyed by many!
I adapted the recipe from Oh She Glows and love love love them. The shredded carrot gives the best texture ever. And they are super duper moist.
Not to mention you don’t feel bad after eating one.
My omitting of ingredients was because I didn’t have them but these alternate cookies were still scrumptious so play around with the recipe (:
1/2 cup whole wheat pastry four (other flours should work too but the pastry flour gives the a lighter airy texture)
1/4 regular oats
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup chopped walnuts
1/2 cup shredded carrots, packed
1/4 cup raisins
1/4 cup pure maple syrup at room temp
1/4 cup coconut oil, warmed for 20-25 secs. in microwave
1/2 tsp. cinnamon
1/2 tsp. vanilla
2 tbsp. water
Preheat oven to 350F and line baking sheet with parchment paper
Mix together the dry ingredients (flour, oats, baking powder, salt, cinnamon) in a large bowl. Mix in the nuts, raisins and shredded carrots.
Mix the wet ingredients (maple syrup, softened coconut oil, vanilla and 2 tbsp. water) in a small bowl.
Combine the dry and wet ingredient mixtures.
Drop the dough by the tablespoon on the baking sheet – leaving room for them to grow a tad bit.
Bake for 12 minutes, remove and leave on baking sheet for another 5 before transferring to wire rack to completely cool.
Store in airtight container
Cheers to a happy weekend
A couple summers ago I found the ultimate carrot cake recipe and after making a few tweaks to it am happy with the final outcome – still changing it up though because I have an inability to leave a recipe … Continue reading