Herald blogs: Simply Sumptuous: vegan
Something new and a bit strange: Vegan carrot-oatmeal cookies
These aren’t your normal, everyday crispy, crunchy indulgence—they’re a hearty, slimmed-down take on the original oatmeal cookie textured with grated carrot and spiced with cinnamon and a hint of nutmeg. They taste superb alongside a cup of fresh black coffee.
Looking for a print version?
Simply use your browser’s ‘Print’ command and a printer-friendly document will be generated automatically.
Sharing tools:
E-mail this article:
As I mentioned in my earlier post, I’ve designated April as the month for cleaning up my eating habits—for eating well-rounded, home-made meals, lots of fresh produce, and perhaps a few sweet, but not overly indulgent, treats. As usual, I place the emphasis on the “treats” part, but I consider this recipe for vegan carrot-oatmeal cookies a compromise. They work as a hearty snack or a dessert with a tall glass of milk. These cookies are a satisfying cross between pumpkin bread, carrot cake and, oddly enough, coconut macaroons. I found the recipe on cookbook author Heidi Swanson’s website, 101 Cookbooks, and made quite a few tweaks from her original recipe.
Ingredients: 1 heaping cup whole wheat pastry flour (or whatever type of flour you have on hand), 1 cup oats, 2/3 cup nuts (grated carrots, 1/2 cup honey or real maple syrup, and 1/2 cup unrefined coconut milk, warmed just until melted, 1 teaspoon vanilla extract, 1 teaspoon cinnamon and a few shakes of ground nutmeg.
In Heidi’s original recipe, she uses walnuts and maple syrup where I used pecans and honey, but, as she mentions, the recipe is quite versatile and infinitely adaptable. As I was putting the recipe together I thought shredded coconut, dried cranberries, cherries, or dates (perhaps with a handful of extra-dark chocolate chips) would be just as delicious as the grated carrots. With the cranberries and cherries, I might omit the cinnamon and nutmeg and use a few tablespoons of orange zest or lemon zest instead.
As with most cookie recipes, mix together the dry ingredients in one bowl and the wet ingredients in another, and then slowly add the wet ingredients to the dry until a soft dough forms. Then, form the dough into 1-inch balls, roll the balls in cinnamon sugar and then bake at 375 degrees for 10 to 12 minutes.
These cookies are crispy on the outside and perfectly chewy on the inside.
As a sidenote, I admit I was tempted to whip up some rich cream cheese frosting to top these lovelies off, but considering April is supposed to be all about my healthy eating initiative, I didn’t do it. And let me tell you, it took a lot of restraint…
5 Comments | Leave a comment
Leave a comment
Herald Blogs
The Beat Goes On
Fans of Waits will not be disappointed
Muckrakers
Report: Barrett to make decision by the end of the week
Extra Points
Top Classified Ads (view all)
SPRING SUBLET: 1 bedroom in 2 bedroom at the Aberdeen. Rent negotiable. Email arkramer@wisc.edu
GENTLE WOMEN...THROUGH the lens of Douglas J. Nesbit, newly released book now available for holiday gifts! www.gentlewomen.us
IP hash: 2d1ad2f4
Al, Good job on the blog, I’ve been meaning to say. Lot’s of pic’s for kitchened-challenged guys like me. Serioiusly, good job, keep it up. Maybe before summer you can come up with a cookie recipe I can do on the grill. You know, guys are much more comfortable cooking outside.
blessings!, uncle bob
IP hash: 51d72e6d
ur fucking retarted i loveeeeeee i said lllllllllllllllllllllllllllloooooooooooooovvvvvvvvvvvvvvvvveeeeeeeeeee the coooooooooookie monster
IP hash: 6801fc8b
hello growing up as a kid i lok=ved the cookie monster
IP hash: 37be535c
veggie monster is not fun like cookie monster!!
IP hash: 54912f2e
wtf man all diz shit is lame fuk