Carrot Cookies
Why I Love This Recipe
FEATURING: Carrots.
A simple recipe that almost tastes like a carrot muffin top. Great for school lunches!
Ingredients You'll Need
1 cup Earth balance butter spread (or sunflower oil or butter)
1 cup white sugar
2 tbsp orange zest (optional)
1 tbsp cornstarch mixed with 2 tbsp of cold water (or 1 egg)
1 1/4 cups grated carrots
2 2/3 cups unbleached all-purpose flour
2 teaspoons baking powder
A pinch of salt
1/2 teaspoon cinnamon
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
Cream the Earth balance spread (or oil or butter) and sugar until the mixture is light and fluffy. Add the cornstarch/water mixture (or egg) and orange zest. Stir to combine well.
In another bowl, combine the flour, salt, baking powder and cinnamon. Add to the butter mixture, alternating with the grated carrots. Mix to form a paste.
Drop by teaspoonfuls onto a greased cookie sheet - Cookies will not spread much.
Bake for about 12 minutes or until cookies are lightly browned around the edges. Remove cookies from the baking sheet using a spatula. Let cool on rack.
