However, in my family, we're not really sweets people. Don't get me wrong we like sweets but in moderation. Without fail every birthday or other reason for a cake to be baked four pieces will be cut and more than half of a cake will be left over. So to bake a cake for a simple craving seems to be a bit over kill.
So I came up with a Carrot Cake in the form of a cookie. Keeping it Gluten and Dairy Free makes it allergy friendly for my family's needs. It's also nutritious; filled with vitamin rich carrots, omega 3 walnuts, and oats. These are a snack I feel good about packing in the kids lunch box for a tasty after lunch treat.
Gluten and Dairy Free Carrot Cake Cookies
Makes 3 dozen
1 1/2 cups of Gluten Free all purpose flour (Bob Mills is a great brand. I make this blend)
1/2 cup Gluten Free old fashioned rolled oats. (not instant or quick)
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) vegan butter, softened. (I use Earth Balance)
3/4 cup packed brown sugar
1 large egg - omega 3 enriched, cage free
1 tsp pure vanilla extract
1 cup finely shredded carrots (2 large carrots)\
1/2 cup chopped walnuts
Preheat oven 350 degrees
*combine the flour, oats, cinnamon, baking powder, baking soda and salt in a large bowl
*beat the butter and sugar in a stand mixer or hand mixer on medium speed for 2 minutes
*add the egg and vanilla and beat for another 1 minute or until smooth
*add the dry ingredients to the wet ingredients until combined
*mix in the carrots and walnuts into the batter
*drop the cookies on a parchment lined cookie sheet and flatten a bit with the back of a spoon.
*bake for 12 minutes or until golden
*cool on a rack and serve
Be creative and add:
if you so desire!
So until Old Man Winter has had had his fill, think spring and bake something yummy!