I’ve been craving something sweet, but I’m also trying to cut down on my sugar and chocolate intake. These Carrot Cake Cookies are amazingly delicious, low in added sugar and full of healthy ingredients. I made them for a holiday party at my yoga studio last year, and the response was overwhelming; they were gone in 10 minutes! So on this rainy Sunday, I’ve decided to whip up a batch of cookies and share with my friends.
1/2 cup organic butter, softened (for a vegan option use a vegan butter substitute like Earth Balance)
2/3 cup organic brown sugar
2 eggs (for a vegan option use 4 tbsp of ground flaxseed mixed with the liquid from crushed pineapple)
1 8 oz. can organic crushed pineapple, drained (if making vegan, save the liquid to use as an egg substitute)
3/4 cup shredded organic carrots
1 cup organic raisins
2 cups organic whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp ground organic cinnamon
1 cup chopped organic walnuts (optional)
Preheat your oven to 350 and grease cookie sheets. In a large bowl, cream the butter and brown sugar until smooth. Beat in the eggs one at a time and add the crushed pineapple, carrots and raisins. Combine the flour, baking soda, baking powder, salt and cinnamon to the carrot mixture. Stir in walnuts. Drop the batter by spoonful onto the baking sheets. Bake for 15 to 20 minutes until the bottoms begin to brown. Let cool and the cookie sheets for a few minutes and then move cookies to a cooling rack to cool completely. Makes about 3 dozen cookies.
Try this recipe and let us know what you think! How did yours come out? Have any better vegan substitutes? How about a sugar substitute? Leave me your comments!