|Raw Carrot Cake Cookies - Vegan and Nut-Free|
Carrots. I love carrots! I eat them whole, shredded, grated, julienned, chopped, diced... guess I could just sum it up and say I eat them raw.
Not only are carrots delicious in the raw or as a savory side dish (not to mention packed with nutrition), they also make a very yummy dessert - like cookies! And smoothies, shakes, cakes, pies... I'll stop.
I wanted a cookie without nuts. I'm not a nut hater and I do love them, but I like to keep a low fat diet so I don't use them that much. When you bite into these cookies, it's like taking a bite of moist carrot cake. Mark REALLY loves them. I have to hide them in the back of the fridge or put them in a hidden container. Kidding. Maybe.
Raw Carrot Cake Cookies - Vegan and Nut-Free
makes approximately 20-24 small cookies
1 full cup carrots - roughly chopped
1 cup hemp heart seeds
1/4 cup coconut shreds
2 Tbs raw vegan protein powder (or replace with flax meal or more hemp)
1 cup packed medjool dates
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
In food processor, process carrots into tiny little bits. Do not over process - you don't want mush, just tiny bits. Put into large bowl and add in the remaining ingredients. Stir well to combine. Mixture will seem too wet, but after dehydrated they will be deliciously moist cookies.
Form into small balls and flatten into cookie shape. You may need to periodically wet and dry your hands as they'll get a bit sticky. Put onto lined dehydrator tray and dehydrate at 145° F for 1 hour only then turn down to 115° F. Once tried to touch on top, remove and flip them from the lined tray onto a mesh tray and continue dehydrating until done. Total time varies approximately 10-12 hours or until desired liking. These took me 10 hours total time.
Store in fridge or freezer in a sealed container.
NOTE: these are too wet for bliss balls or non-dehydrated cookies. However, if you do not have a dehydrator you can use shredded carrots or squeeze dry the processed carrots with paper towels and add in a about 1/4 cup flax meal until the mixture holds together.