Iris held a birthday cake challenge this month. I had every intention of coming up with a birthday cake. But, you know what? I didn’t. In no small part because I don’t like cake.
Cookies, on the other hand. We all know how I feel about cookies.
So, how about a carrot cake cookie?
Will that do? Happy Birthday, Iris!
Carrot Cake Cookies
1 cup raw pumpkin seeds, ground fine
2-4 T. mesquite flour or yacon powder (coconut sugar would probably work, though I haven’t tried it)
2 t. cinnamon
stevia to taste (I used 14 drops NuNaturals Vanilla liquid stevia)
2 T. chia seed, ground fine + 6 T. water OR 2 eggs
1 cup finely shredded carrots (I used a microplane ribbon grater.)
1/2 t. baking soda
1/4 t. salt
Preheat oven to 350°. Mix all ingredients in a bowl with a spoon. It will be thick. Scoop out onto parchment-lined cookie sheets, flatten slightly, and bake until barely browned & firm – about 15 minutes.
Note: Using chia “eggs” in this results in a very moist, almost pudding-like consistency. Using eggs results in a more cookie-like consistency. I like both. Your choice.