A vegan cookie that isn’t overly sweet, is full of tasty items and is low sodium? Yes! Although for those who don’t eat much lower sodium foods I might suggest you add a little salt to the batter, a ½ teaspoon will boost the flavor. I was happy with the results though and so was Little Mr. Toddler who happily sat on Daddy’s lap and munched one down.
Carrot Cake Cookies
- 1 cup all-purpose flour
- 1½ cups old-fashioned oats
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp baking soda
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 2 Tbsp ground flax-seed meal + 6 Tbsp cool water
- ¾ cup brown sugar, packed
- ½ cup unsweetened non-dairy milk (used almond)
- ¼ cup canola oil
- ¼ cup crushed pineapple (well-drained)
- 2 tsp pure vanilla extract
- 1 cup raisins
- 1 cup grated carrots (peeled and trimmed)
- ½ cup finely chopped walnuts
Preheat the oven to 375° and line two baking sheets with parchment paper.
In a large bowl whisk the dry ingredients, flour through nutmeg together.
In a medium mixing bowl whisk the wet ingredients together, flax-seed through vanilla.
Add the wet to the dry, stir to combine, add in the raisins, carrots and nuts, mix in.
Drop by 1 Tablespoon onto the prepared sheets, 12 to a sheet.
Bake for 12 to 17 minutes, till the cookies are golden and slightly firm (but the tops do not appear wet). Take out and let cool for a minute, then transfer to a cooling rack.
Makes about 36 cookies.
I use a disher similar to this for even sized cookies: Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm.