I’m headed south to visit a friend today; a beautiful, brilliant, talented and brave friend who is demolishing cancer. She insists she is eating all manners of things, including much chocolate and protein, but I wanted to bring her a no-refined sugar, vegan, GF treat. Oh yeah, and it should be tasty.
I melded two favorite recipes, one from 101cookbooks and another from Oh She Glows, and made these spicy, vegan, sugar-free little cookie-bites, and I must package them up right away before I nibble them all up on the train.
-1.5 cups whole wheat pastry flour (or Cup for Cup GF flour)
-1 teaspoon baking powder
– 3/4 teaspoon fine grain sea salt
-1.5 cups rolled oats
-2 tsp ground cinnamon
-1/2 tsp ground clove
-1/2 tsp allspice
-2/3 cup chopped toasted pecans, walnuts
-2 cups finely grated carrots
-1 tbsp grated fresh ginger
-1/2 cup raisins (soaked overnight in water to plump)
-1/2 cup real maple syrup or honey
-1/2 cup unrefined coconut oil, warmed until just melted
-1 cup applesauce
-1 tsp pure vanilla extract
Move oven racks in top half of oven, and preheat to 350F. While it’s heating up, toast the walnuts or pecans for 10 minutes and rough chop. Melt coconut oil in the warming oven two minutes, or until just melted.
Line two baking sheets with parchment paper.
Into bowl #1, large, whisk together the flour, baking powder, salt, oats, cinnamon, clove and allspice.
Into bowl #2, medium, grate the carrots and ginger using the finest grate. Add nuts and raisins.
Into bowl #3, small, use a whisk to combine the maple syrup or honey, melted coconut oil, vanilla & applesauce.
Add the wet to the dry (bowl #3 to #1), stir until just combined. Fold in the contents of bowl #2– carrots, ginger, raisins and nuts.
Dollop out spoonful onto the prepped cookie sheets, leaving 1 inch between–they don’t spread much. Bake 12-14 minutes, or until the cookies take on a honey-golden color on top and underneath.
adapted from: http://ohsheglows.com/2012/01/10/oh-mega-carrot-cake-breakfast-cookies-superfood-green-monster/#ixzz2lLF6oA1d