Carrot cookies Recipe Gluten-free and dairy-free (casein-free).

PORTIONS: 12


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ORGANIC INGREDIENTS

  • 215 g (1 2/3 cups) all-purpose flour "La Merveilleuse"
  • 15 ml (1 tbsp) baking powder
  • 5 ml (1 tsp) ground cinnamon
  • 2,5 ml (1/2 tsp) ground ginger
  • 1 ml (1/4 tsp) ground cloves
  • Pinch of salt
  • 70 g (1/2 cup) raisins or dried cranberries
  • 65 g (1/3 cup) light olive oil
  • 65 g (1/3 cup) cane sugar
  • 75 g (1/3 cup) plant-based milk substitute, to taste
  • 1 medium egg (45 g)
  • 60 g (1/4 cup) unsweetened applesauce
  • 110 g (1 cup) grated carrots

PREPARATION

  1. In a bowl, combine the flour, baking powder, cinnamon, ginger, cloves, and salt. Then add the raisins or cranberries.
  2. In another bowl, whisk together the oil, sugar, milk substitute, egg, applesauce, and grated carrots.
  3. Mix the dry ingredients into the batter, stirring well.
  4. Cover the bowl and let rest in the refrigerator for 2 hours.
  5. Preheat the oven to 180 °C (350 °F).
  6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Flatten each cookie with a wet fork.
  7. Bake on the middle rack for 15 minutes, until the cookies are golden.
  8. Use a spatula to delicately transfer the cookies to a rack for cooling.
Carrot cookies Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

You'll love these chewy carrot cookies, delicately spiced with cinnamon, ginger and cloves, offering the perfect combination of sweetness and spicy heat.

VARIATION

You can substitute grated apples or pears for the carrots. The raisins or cranberries can also be replaced with nuts to taste.