Since I finished all my summer work from school today (a whopping 4 days before school starts) I decided to make cookies to celebrate. I veganized these out of a cookbook we had lying around the house.Carrot Cookies Ingredients:
1/2 cup margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 flax egg (3 TBSP water + 1 TBSP ground flax seeds) or other egg replacer equivalent to one egg
2 cups sifted whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 cups oats, uncooked
1 cup diced dried fruit (raisins or dried cranberries are good)
1 cup shredded (not too finely) carrots
1 cup chopped nuts
Preheat oven to 350°F.
In a large mixing bowl with an electric mixer, beat margarine and sugars until well mixed. Add egg substitute and mix well. In a separate bowl sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to margarine mixture and mix well. Stir in oats, dried fruit, carrots, and nuts. The dough will be a little crumbly so this is easiest to do with your hands. Just make sure you wash them well before you start.
Roll balls of dough in your hands (about a tablespoon full) and flatten slightly. Place on ungreased cookie sheets (the cookies won't spread much so they can be fairly close together) and bake in the preheated over for 25 minutes. They will brown slightly. Transfer to racks to cool.
Makes about 32 cookies.
These cookies are great, especially when they are still warm. They are a little crisp on the outside but perfect and chewy on the inside.
Modified from Carrot Cookies
on page 19 of Cookies: Food Writers' Favorites
edited by Barbara Gibbs Ostmann and Jane Baker
I was cleaning up my room today and I found this cross stitch from I have no idea how long ago. I think I'll finish it just to give me something to do since I really don't want a Tigger cross stitch.