I decided that I wanted to make cookies again (yay!), but when I looked in the fridge I saw no eggs and no butter. Can you believe it?! Instead of getting mad (and, I really have no place to as it’s not my house), I thought about how I could get the cookies that I so desperately wanted.
After a quick inspection, I found oatmeal (in a canister – from which I swiftly scooped out the appropriate amount before anyone else could get to it), dark brown sugar (thank GOD!), carrots (stick with me on this one), maple syrup (bless!), vegetable oil (useful for a multitude of things), and cinnamon (which is good for just about anything).
And, from all that cookies were born and the cookie monster in me was very satisfied:
Image: The Magazine
Vegan Carrot Oatmeal Cookies:
1 cup of brown rice flour
1 cup of rolled oats
1 cup of shredded carrots
1 tbsp baking powder
1/2 cup maple syrup
1/4 cup dark brown sugar
1/2 cup vegetable oil
1/2 teaspoon of cinnamon
1/2 teaspoon of salt
Grab a cookie sheet. Set aside.
In two separate mixing bowls combine the dry ingredients in one bowl and the wet ingredients in another.
The dry bowl should have rolled oats, brown rice flour, baking powder, brown sugar, salt, and cinnamon.
The wet bowl should have carrots, vegetable oil, maple syrup,
Set aside your dry bowl. Whisk the wet ingredients until incorporated and then the add cinnamon into your wet bowl. Whisk that up too until it’s all mixed in.
This is what your wet bowl will look like:
Pour the wet bowl into the dry bowl. You may need an extra 2-3 teaspoons of liquid (I used maple syrup ) to help this vegan dough along.
Here’s your dough all mixed up together:
Form the dough into 1/2 inch balls and smush (yes, smush) the dough onto the cookie sheet so it flattens: this is the only way that you’ll allow the cookies to bake in the oven. I, uh, can tell you from experience that, because they’re egg-free, these cookies don’t smush down on their own.
Once you’ve got them smushed up, they should look like this:
Bake in the oven for 6-7 minutes (I did 6 and a half seconds most of the time and 7 minutes for the rest), but no more than that because you’re going to let them harden up outside of the oven.
While they’re baking get some parchment paper and a spatula. The spatula is what you will use to transfer the cookies (which should lift off your cookie sheet very easily) onto your parchment paper to settle at room temperature.
They look like this out of the oven:
If you don’t have the patience to wait, then go ahead and eat them out of the oven. They taste very good. Very good indeed.
This recipe makes 24 cookies