carrot cookies.. yeah i went there.

second carrot recipe!

look, i love carrot cake. so when i decided to manipulate an oatmeal cookie recipe into a carrot cookie, i knew i would be happy with the results. when i looked at the preliminary (oatmeal cherry double chocolate chip) recipe, i knew i could pretty easily switch things around. in the original recipe, a cup of dried cherries and 2 cups of chocolate chips stand in for the raisins, carrots, and nuts. so i just subbed in the standard carrot cake staples! i knew i was on to something. i knew they would be excellent. yes, this is a little over confident and a little arrogant, but it’s true. i just knew i was making a special cookie. these are pretty healthy cookies, aside from the butter content. they cover all the health bases (let me believe, don’t spoil it for me)! nuts, fruit, vegetable, whole grains! i used applesauce to replace half the butter. they turned out awesome. a touch cakey in the middle, crisp around the edges..

just look at that cookie! they speak for themselves.

the recipe:

1-1 1/4 cup shredded carrots (i like ‘em extra carrot-y)

1 cup raisins

1 cup quick oats (1 minute or 5 minute, doesn’t matter)

1 cup chopped walnuts

1 1/2 cups whole wheat pastry flour

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp allspice

3 tbsp egg whites (or 1 whole egg)

1/2 cup (a stick) of room temp butter (i know, i know!!)

1 tsp vanilla

2/3 cup sugar (3/4 if you like really sweet cookies)

1 tsp baking soda

1/2 tsp salt

preheat oven to 350f. line a few cookie sheets with parchment paper.

stir together carrots, oats, nuts, and raisins.

cream butter and sugar together in mixer, or by hand if you’re a real tough cookie (no pun intended), until kind of fluffy. beat in eggs and vanilla.

whisk together flour, dry spices, salt, and baking soda.

work dry mix in with the butter mix, either in mixer bowl, or again, by hand. don’t over mix. just enough to be sure everything is evenly distributed.

by the heaping tbsp, drop cookies on sheets an inch or more apart. flatten a little with a fork so they cook through. if you like a cakey cookie, don’t spoon down as flat.

now bake, racks in the middle of the oven, for 10-13 minutes. depends on the crispness you desire.let them cool on the sheets for a minute before transferring to racks. let them cool for an hour or so before storing.

again, i like to store them in the covered pedestal with a cute animal watching over them, but beware: stored covered or in something air tight will make them really moist. if you want something crisper, i would leave a few out in the open air to dry out. they stay good for 3-5 days at room temp, and you can freeze the rest in air tight containers.

this guy has double duty, watching the cookies AND the muffins.

this guy has double duty, watching the cookies AND the muffins.

i bet they’re pretty good with a little cream cheese, or with some vanilla ice cream on them!

*emergency edit* i just had these cookies with a smudge of maple cream cheese and they were awesome!

1/4 cup cream cheese + 3 tbsp maple syrup, stir like crazy

makes enough for lots of future smears on cookies, toast, muffins, fingers, nuts, ice cream, graham crackers….. etc….

*second emergency edit* i had to share this stupid amazing idea….. toasted in my toaster oven 2 cookies, and smeared on soy ice cream…. carrot cake cookie ice cream sandwich… holy toledo!

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7 thoughts on “carrot cookies.. yeah i went there.

  1. Pingback: carrot cake pancakes « Eat the cookie!

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