These are like having a carrot cake in a cookie form! I think they are one of the most tasty cookies I've ever baked, very soft centers but yummy crispy edges. From the first bite you'll taste a nice contrast of sweet and spicy. I love that kind of recipes that include a lot of ingredients and different aromas. These can be made healthier by substituting half whole wheat pastry flour for the all-purpose.
Receta en Español aquí!
Vegan Spiced Carrot Cookies
(Recipe adapted from the book 'Vegan cookies invade your cookie jar').
(makes 24 cookies)
1/3 cup soy milk.
1 tbsp ground flax seeds.
1/2 cup sunflower oil.
1/3 cup dark brown sugar.
1 cup sugar.
1/2 teaspoon finely shredded orange zest.
1 1/2 tsp pure vanilla extract.
1 3/4 cup all-purpose flour.
1 tsp baking poder.
1 1/2 tsp ground cinnamon.
1/2 tsp ground nutmeg.
1/2 tsp salt.
1 cup finely shredded carrots.
1/2 cup shredded coconut.
1/2 cup chopped walnuts.
1 cup raisins.
Preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper.
In a large bowl, beat together the soy milk, flax seeds, oil, brown sugar, sugar, orange zest and vanilla. Sift in the flour, baking powder, cinnamon, nutmeg and salt. Stir to moisten ingredients and fold in the carrots, coconut, walnuts and raisins. Dough will be sticky and moist.
Drop generous tablespoons of dough onto cookie sheets, leaving about 2 inches of space between each.
Bake for 14 to 16 minutes until the edges are Brown and the tops are firm.
Let the cookies rest on the baking sheet for 10 minutes then transfer to wire racks to complete cooling.
Tip: to make your cookies look very nice I highly recommend you to save a small handful of chopped walnuts and raisins for the last minute, right when the dough balls are formed, add these chunks on top of each cookie ball. They'll look cute, promise! ;-)