Vegan Carrot Cake Cookies
Time: 25 minutes
Servings: 18 cookies
Processed Batter:
1 cup old fashioned oats
1/4 cup pitted dates
1/4 cup almond butter (or about 1/2 cup almonds)
1 ripe banana, peeled and cut into several pieces
1/2 Tbsp vanilla extract
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
Shredded:
2 carrots, washed, peeled, and shredded
Mix-ins:
1 cup old fashioned oats
2 Tbsp raisins
2 Tbsp raw seeds (pumpkin, sunflower, or hemp will do)
Instructions:
1.) Preheat the oven to 350 degrees F.
2.) In a food processor, process the batter ingredients until smooth.
3.) Fit the food processor with the shredding blade and shred the carrots.
4.) In a medium sized bowl, empty the batter and shredded carrots into it.
5.) Add the mix-ins and stir well to combine.
6.) Scoop a golfball size amount of the cookie dough onto a cookie sheet lined with parchment paper. Press each cookie down lightly to form a small puck.
7.) Bake at 350 for 10-12 minutes, until the cookies slightly brown and are no longer gooey.
8.) Serve warm and store leftovers in an airtight container.
Amys Notes:
I love that this recipe has none of the bad stuff that a traditional carrot cake has: sugar, white flour, eggs, oil. Thats not to say eat a whole batch to yourself. Think of this as a nutritarian treat to have on special occasions, like Easter.
For the mix-in seeds, I used raw pumpkin seeds, but sunflower or hemp seeds would work just as well. I just happen to have an allergy to sunflower seeds.. bummer, I know!
Happy Easter!
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