Carrot Cake Cookies - The Conscious Plant Kitchen

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Gulrotkakekjeks

www.theconsciousplantkitchen.com

These Carrot Cake Cookies are simple and healthy cookies made no eggs, no refined sugar, and no dairy but with all the traditional carrot cake flavors.

Du finner hele oppskriften, inkludert tips, trinnvise bilder, video, oppbevaringsinstruksjoner, detaljerte allergibytter, vanlige spørsmål og informasjon om hvordan du lagrer på: https://www.theconsciousplantkitchen.com/carrot-cake-cookies/ eller skann QR-koden her ➡️

Tilberedning10

Steking 18

Total tid28

porsjoner: cookies

Kalorier: 162.1kcal

Forfatter: Carine Claudepierre

Ingredienser

⅔ cup Grated Carrot
½ cup Usøtet eplemos (merknad 1)
⅓ cup Smeltet kokosolje (note 2) use refined coconut oil for no coconut flavors
½ cup Kokosnøtt sukker (merknad 3)
1 teskje Vaniljeekstrakt valgfritt
1 teskje Kanel
¼ teskje ingefær
1 ½ cup Selvhevende mel (merknad 4)
¼ cup Tørkede rosiner (merknad 5)
¼ cup Hakkede valnøtter (merknad 6)

Optional Icing and decoration

½ cup Melis
1 spiseskje Mandel-melk
¼ teskje Vaniljeekstrakt
2 ss Hakkede cashewnøtter

US Customary - Metric

Instruksjoner

Forvarm ovnen til 180 °C. Kle en stor stekeplate med bakepapir. Sett til side.
In a large mixing bowl, add the grated carrots, applesauce, melted and cooled coconut oil, coconut sugar, vanilla extract, cinnamon, and ginger. Stir well to combine.
Fold in the self-rising flour, dried raisins, and chopped walnuts.
Stir for a few times until the dough is smooth and thick.
Form 12 cookie dough balls of the same size and place them on the baking sheet leaving them an inch apart.
Lightly oil your hand and press down the top of each cookie dough ball to form flatter cookies. These cookies expand in the oven so make sure they are not placed too close or they will touch each other as they bake.
Bake the cookies on the center rack for 16-19 minutes at 350°F (180°C) until the sides are nicely golden brown.
Let them cool down on the rack for 15 minutes before transferring to a cooling rack.
If you want to decorate the cookies, wait until they reach room temperature - cold to the touch.
Stir the powdered sugar, almond milk, and vanilla extract in a small bowl until smooth and thick.
Drizzle on top of the cooled cookies, then add a pinch of crushed cashews.

Merknader

Merknader 1: Or the same amount of mashed banana.

Merknader 2: Any low-flavor oil works, like light olive oil or melted plant-based butter.

Merknader 3: Any crystal sweetener works, like sugar, brown sugar, demerara sugar, or sugar. You can't use maple syrup though; the cookies will be gummy.

Merknader 4: For a gluten-free option, use my glutenfri omformer, but don’t forget the baking powder. Almond flour doesn't work.

Merknader 5: Feel free to swap for more chopped nuts like pecans, cashews, almonds, or sunflower seeds.

Merk 6: Or sunflower seeds for a nut-free option, or other nuts like cashews, almonds, pecans, finely chopped and preferably roasted for best flavor.

Oppbevaring: You can store the cookies in a sealed airtight container in the fridge for up to 4 days. Freeze them in a sealed box for up to 1 month, thaw the day before at room temperature.

Ovnsmodus: Jeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

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