If you love carrot cake, these are for you. Each tender cookie feels like you're biting into your own little carrot cake. So yummy, they won't last. Best to make a double batch!
Makes 30-36 cookies
8 tablespoons vegan butter substitute
1/4 cup Suzanne's Specialties Maple Rice Nectar
6 tablespoons coconut sugar
2 teaspoons pure vanilla extract
pinch sea salt
generous pinch ground cinnamon
1 1/2 cups whole wheat pastry or sprouted whole wheat flour (I use Lindley Mills Super Sprout)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup fine almond meal
1/2 cup shredded coconut (unsweetened)
2/3 cup shredded carrots
2/3 cup coarsely chopped nuts (walnuts or pecans are best)
2/3 cup golden raisins
Preheat oven to 350oF and line 2 baking sheets with parchment paper.
Whip vegan butter, rice nectar, coconut sugar, vanilla, salt and cinnamon until creamy. Stir in flour, baking soda and powder, almond meal and coconut and mix to form a soft douigh. Fold in carrots, nuts and raisins and mix well.
Using a tablespoon scoop, scoop the dough onto lined baking sheets. Do not press the cookies to flatten slightly. The key to these cookies being tender is to leave them on the baking sheets as little domes.
Bake for 12 minutes. Remove from oven and allow to stand on the hot baking sheets for 2 minutes. Transfer to a cooling rack. These will keep in a sealed container for about a week.