Monday, November 29, 2010

Carrot Cake Holiday Spice Cookies

 
  
Last year, I was getting my hair cut and reading Natural Health Magazine.  I came across this cookie recipe that looked so good I asked my stylist to make a photocopy of the page for me.  I ran out, grabbed the ingredients, and was not disappointed.  They are fabulous.


I have a few tips that I have discovered while making these cookies that I would like to share.

1.  I have had better success with 325 degrees for 18 minutes.
2.  I throw the raisins and cranberries (and/or cherries) in the food processor.  That way the flavor is distributed throughout the cookie and the kids prefer smaller pieces.
3.  I also use the food processor for the carrots.  Makes it a breeze. 


Carrot Cake Holiday Spice Cookies by Cat Cora
from Natural Health Magazine Dec 2009/Jan 2010

makes about 70 cookies

1/2 cup butter, softened
1 cup raw or date sugar
2 tablespoons honey or agave nectar
2 eggs
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups rolled oats (not instant)
1/2 cup raisins
1/2 cup dried cranberries or dried cherries
1/4 cup chopped dates
1 cup raw carrots, grated
1 cup walnuts, chopped and toasted

1.  Preheat oven to 350. Lightly grease two cookie sheets with nonstick spray.

2.  In a medium mixing bowl, cream together butter, sugar and the honey or agave nectar until smooth. Add in eggs one a time until well blended.

3.  In a separate bowl, mix together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and rolled oats. In stages, mix flour into the butter mixture until both are well incorporated.

4.  Add in raisins, dried cranberries (or cherries) dates, carrots and walnuts and stir until all ingredients are well combined.

5.  Use a tablespoon to drop dough onto lightly greased cookie sheets and flatten slightly with the back of a spoon or fork.

6.  Bake at 350 for 25 to 30 minutes.  * Keep an eye on them.  This is too many minutes in my experience.

7.  Let cool and store in airtight container so the cookies stay soft, not crisp.



4 comments:

  1. Oh my, these do look fine! Jam packed with GOODNESS...and smiles.
    .......XOXO...Rosie

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  2. Now that I finally got my new computer up and running I had a chance to check your blog. Love it! I added it to my google reader & am looking forward to your yummy updates.

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  3. Oh, these look TASTY. I bet my kids will go for these!

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  4. Love getting a new yummy cookie recipe! Can't wait to make these for my grandbabies!

    ReplyDelete

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