Vegan Carrot Oatmeal Cookies

I posted this recipe on a different blog I used to keep a while back; I heard from quite a few readers that they tried making these delicious little cookies and loved them so I thought it was worth re-sharing with new readers! I hope you enjoy them too….

I never bake; not cookies, cake or bread. This is strange because I LOVE dessert, but think I’ve stayed away from baking for a couple of reasons: 1) I view it as complicated and fear I’ll mess it up and most importantly, 2) I know myself too well; if there are 2 dozen freshly made cookies on my counter, all self control will fly out the window.  As I become more and more aware of what I eat and how it affects my body, most desserts out there don’t really make the cut. While dark chocolate is great, sometimes you just want a cookie, right?! When I came across this recipe, I had a feeling it was a winner. Easy, delicious and rather healthy for a cookie. I found this recipe on 101cookbooks.com, and modified it slightly by adding shredded coconut. BTW, about that self control thing – I haven’t been able to stop eating these but at least they’re filled with good for you ingredients!

vegan carrot oatmeal cookies

Ingredients:

1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
3 teaspoons of shredded unsweeted coconut
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts, shredded coconut and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 dozen cookies.

with love and cookies,

Jackie

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Quinoa ‘Oatmeal’

Another quinoa recipe? Yup, we’re pretty much in love with the stuff.
I’ve had yoga teacher training for the past couple of weekends; the days are long but awesome. Since it’s a long day, I’ve been turning to quinoa ‘oatmeal’ to hold me over until our ‘lunch’ break which is usually around 2:30 or 3pm.  We’re always striving to make healthy food fast and this is one of those ridiculously simple recipes; it’s also easy to bring with you on-the-go. Packed with protein and fiber, this is the type of breakfast that keeps you full without slowing you down. I typically keep a batch of cooked quinoa in the fridge, in which case this takes about 1 minute to throw together. Sometimes I’ll heat it other times I’ll have it at room temperature.

Ingredients:

3/4 cup of cooked quinoa
raw walnuts, raisins, cinnamon, maple syrup (to taste)

You can add in any toppings that you would with oatmeal: berries, banana, apple, honey, etc.
Place all ingredients in a bowl and stir.

A green smoothie followed by this is a killer way to start your morning. 🙂

with love and quinoa,

Jackie