Friday, April 3, 2009

Carrot Coconut Cookies

These cookies are a work of art. They taste absolutely phenomenal, and there isn't a single ingredient in them that should inspire guilt. Nothing refined, nothing artificial, nothing animal-based. It seems impossible that something so flawless can taste so good.

I found the basis for this recipe on my very favorite food blog of all, 101cookbooks. Heidi comes up with the most incredible, wholesome vegetarian food. I own her cookbook, I visit her blog daily (or whenever she updates it), yet somehow this is the first recipe of hers I've ever actually tried. I changed it up a bit, but I would never have even dreamed it up without her blog. Heidi, I salute you.

I highly recommend you make these cookies this weekend, and keep them around to snack on. Healthy though they may be, they are still sweet, and they are still cookies - so be warned. They are dangerous. Especially when you make them bite-sized like I did.

Carrot Coconut Cookies
adapted from
makes 2 dozen +


1 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup rolled oats

1/4 cup chopped pecans
1 cup shredded carrots (about 2 or 3 medium carrots)
1/4 cup unsweetened shredded coconut
1/2 cup real maple syrup

1/4 cup neutral vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon grated fresh ginger


1. Preheat oven to 375, and line two cookie sheets with silpat liners or parchment paper.

2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and oats. Add carrots, coconut, and pecans, and mix.

3. In a smaller bowl, whisk together maple syrup, oil, applesauce, and ginger. Add to the dry ingredients and stir until just combined.

4. Drop cookie batter by level tablespoons onto the prepared cookie sheets, leaving an inch or two between each cookie. Bake for 10-12 minutes, until golden.

I waited about four seconds before tasting one. Ha, that's funny. One.


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