A plate full of these vegan carrot cake cookies filled our house with a sweet and spicy aroma that can’t be rivaled with any candle. The smell of cookies is coming out of many ovens this time of year. As many varieties of cookies that are out there, there are also that many flavor preferences among our friends and family. This weekend I wanted to make a cookie that was tasty and healthy. There are a few more weeks until feasting begins so I figure I may as well try and keep my sweets to a minimum until then. But don’t you worry, when the time comes we celebrate with all the fullness of butter, sugar, and all other baking pleasures.
- 1 cup raw unsalted walnuts
- 1 cup rolled oats
- 1/2 cup raisins
- 1/2 cup dried cranberries (or whatever combo of raisins & cranberries to equal 1 cup of dried-fruit)
- 1/2 cup whole-wheat pastry flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 2 carrots, grated
- 1 apple, grated
- 1 very ripe banana, peeled and mashed
- 1/4 cup almond milk
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silpat.
- Combine walnuts, oats, raisins and cranberries in a food processor and pulse until finely ground. Transfer to a bowl and stir in flour, baking powder, cinnamon and ginger. Add carrots, apple, banana and almond milk and stir until combined. Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies. Press down on each cookie with the back of a fork to flatten slightly. Bake until tops and bottoms are lightly browned, 20 to 25 minutes.
adapted from Whole Foods