We had a friend come over to watch some football today and I decided that we needed some snacks. I've been eyeing this recipe for a while. Another recipe that is adapted from the delicious living magazine from December 2011. It seemed easy enough. So here it is.
Per my usual I reduced the sugar from the original recipe and I didn't have enough coconut so that was inadvertently reduced.
3/4 cup all purpose flour
3/4 cup white whole wheat flour (The original recipe calls for whole wheat pastry flour)
1 cup shredded carrots (2 carrots)
1/2 cup shredded coconut
1/4 cup organic sugar
1 1/2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup water
1/2 cup sunflower oil
1 tablespoon vanilla extract
1 cup chopped dark chocolate
1 cup chopped pecans, lightly toasted
1/2 cup dried cranberries
Preheat oven to 350 degrees. Mix together flours, carrot, coconut, sugar, oats, baking powder and salt. In a separate bowl, mix together water, oil, and vanilla. Add wet mixture to dry.
Mix to combine. Fold in the chocolate, pecans, and cranberries.
Scoop batter by the tablespoon onto a baking sheet. I pat the cookies together to form a nicer looking mound as the shredded carrot tended to stick out.
Bake for 15-20 minutes, until lightly golden. I found it hard to tell when these were done. I broke a few in half to see if it was cooked through.
I really enjoyed these cookies. Maybe a little too much! Packed with a delicious variety of flavors, it will be a hit with friends and family. They don't even have to know that these cookies are vegan.