CARROT CAKE COOKIES

yields 20 COOKIES

ingredients

• 1 1/2 cup flour (whole wheat pastry or white)
• 1/2 cup packed light brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 cup shredded carrots
• 1/2 cup plain almond or other nondairy milk
• 1/4 cup olive or grapeseed oil
• 1/2 cup walnuts
• 1/2 cup raisins or chopped candied ginger

Instructions

1 Heat your oven to 375°F. Line a baking sheet with parchment paper.

2 In a large bowl, mix together the flour, brown sugar, baking powder, salt, cinnamon, and

ground ginger. Make sure there are no lumps of brown sugar hanging around in there. In a

smaller bowl, mix together the shredded carrots, milk, and oil. Pour the wet ingredients into

the dry ones and stir all that until there are only a couple dry spots. Fold in the nuts and

raisins and stir until there aren’t any dry spots.

3 Scoop spoonfuls of the dough onto the baking sheet about 1 inch apart. Bake until the

bottoms are golden brown, 18 to 22 minutes. Then do whatever the you do with freshly

baked cookies.

Modifications

That’s about 2 medium carrots on a box grater.

This is optional. These cookies are just as dope without them, too.

• Recipe