Carrots can flavour countless sweet recipes. In the same way that they sweeten soups or red sauces, they make an excellent base material for delicious desserts. Combined with dry fruits or spices, they create delicious combinations that excite.
Try making soft vegan carrot cookies to enjoy the crumbly delight in their healthiest version. It will become your favourite snack for any time of the day.
With fresh and pure ingredients from your kitchen, without sugar, flour or eggs and with high nutritional value, they are ready in just 20 minutes!
Ingredients
Five tbs. hot water (75 ml)
1 cup. oat flour (120 g.)
1 cup oats (90 g.)
½ cup almond flour (48 g.)
½ tsp. baking powder (2 g.)
½ tsp. baking soda (2 g.)
1 tsp. cinnamon (2 g.)
½ tsp. nutmeg (1 g.)
½ tsp. salt (2 g.)
1 cup grated carrots (about three medium, 110 g)
½ cup almond butter (120 g.)
¼ cup melted coconut oil (60 ml)
½ cup honey (120 ml)
1 tsp. vanilla extract (5 ml)
⅓ cup. chopped walnuts or pecans (35 g)
Procedure
Preheat the oven to 175°C and line two large baking sheets with non-stick baking paper.
Whisk together the oat flour, extra oats, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. In a medium bowl, mix the carrots, almond butter, coconut oil, syrup, and vanilla.
Pour the wet ingredients into the bowl with the dry ingredients and mix gently until combined. Add the nuts. Measure ¼ cup of the dough for each cookie and place them on the baking sheet.
Bake one sheet at a time, for 20-24 minutes, until they take colour on the edges. Let the cookies cool for 5 minutes, then transfer them to a wire rack.
Five useful – and delicious – tips
- As much as you can’t wait to try them, avoid taking them out of the oven too quickly. The best indicator is their colour: wait until they start to turn colour around the edges before taking them out.
- Leave for at least 5 minutes in the pan to set before transferring to a wire rack to cool. If you take them out earlier, they will fall apart.
- These cookies are more like muffins in texture, but the amount they rise depends on the ingredients you use.
- Of course, you can decorate them with chocolate or caramel icing. Make sure to wait for them to cool completely. If they are still warm, the frosting will melt and not give you the desired result.
- They are kept in the refrigerator and freezer. To thaw, refrigerate overnight, at room temperature for an hour, or if you’re in a hurry, microwave for 30 minutes.
Recipe from Cantina.
READ MORE: Orange cake with tahini and nuts.