If your weakness is sugar cookies, you're in luck. These fab sugar cookies contain the natural sweetness of carrots, the unrefined sweetness of coconut sugar and an optional bit of vanilla bean protein powder glaze; what more could you want in a sugar cookie, am I right??
(If you answered butter and powdered sugar, get outta here)
Anywhoo, these sweet treats work great in tiny bite-sized cookies in say, an autumn leaf shape or really any shape desired. Nibble a few at tea time or take to a friend's house to enjoy with wine. (They taste delicious with tea or coffee AND wine; gotta love the versatility!) Also, when you have extra soft mushy carrots from your babies' lunch...here ya go.
OH, and enter to win some of my fall faves HERE!!
Carrot Sugar Cookies
Yields About 4 dozen mini cookies
1/2 cup coconut oil (soft but NOT melted)
1/2 cup coconut palm sugar (scant)
3 tablespoons soft carrots, mashed (slightly rounded tablespoons)
1 teaspoon vanilla
1 cup gluten-free flour (I used an all-purpose bean-based one)
1/4 cup potato or tapioca flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon nutmeg
1. If you don't constantly have mushy steamed veggies lying round like I do, steam carrots until very soft, then mash with the tines of a fork.
2. Whip coconut oil and sugar together, then add in the vanilla and carrot, continuing to mix well.
3. Add in the dry ingredients, then roll mixture between sheets of plastic wrap and freeze only whole oven heats up.
4. Heat the oven to 380F, and line cookie sheets with parchment paper.
5. Bake 7-9 minutes for tiny cookies, or 9-11 for medium ones, then cool on a wire rack before drizzling with vegan vanilla protein powder mixed with water and a touch of cinnamon.