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Wannabe-Pumpkin Carrot Cookies

Posted on by Alisa Fleming in Dairy Free Desserts, Dairy-Free Recipes with 6 Comments

Alisa Fleming ~ This blast from the past recipe was first shared with us from Janelle of Talk of Tomatoes. Janelle’s blog have morphed over the years, and truth be told that she isn’t a dairy-free diva. But I love what she creates, and many of her recipes, like these delicious carrot cookies, fit right into a milk-free kitchen.

Wannabe-Pumpkin Carrot Cookies - Dairy-Free

One recipe that I reach for each fall is our pumpkin cookies; though the irony is that they are made with cooked carrots: not pumpkin. Don’t be fooled, though. Even though carrots are front and center for these cookies, the kids will scarf them down. They are called pumpkin cookies for two reasons: 1. they are orange, and 2. you can decorate the tops of them to look like jack-o-lanterns.

With mini chocolate chips [try Enjoy Life mini chips for dairy-free] and ideally some kids to help decorate, these carrot cookies look like small reminders of Halloween.Though I must confess, the last time I baked these I only made a few pumpkin faces; the rest of the cookies were adorned with mini-chocolate chips in a happy clump on top. Pumpkin faces or not: the kids gobbled them up in true goblin style.

Special Diet Notes – Carrot Cookies

The original recipe for these carrot cookies does use 1 egg, but don’t hesitate to experiment with egg-free if you need a vegan cookie. Cookies are very forgiving without eggs. You can substitute and Ener-G egg replacer or simply a flax egg.

As for gluten-free carrot cookies, you can substitute 1 cup of your favorite gluten-free all-purpose flour blend (with or without xanthan gum or guar gum – I prefer without), but the egg will help quite a bit in this case. Making anything vegan AND gluten-free always requires a bit of experimentation, so I don’t want to make any promises!

Wannabe-Pumpkin Carrot Cookies
 
Prep time

Cook time

Total time

 

Author:
Serves: 15 to 18 cookies

Ingredients
Carrot Cookies:
  • ½ cup dairy-free margarine (Earth Balance also has two dairy-free & soy-free varieties)
  • ⅓ cup sugar
  • 1 egg (see notes above for optional egg-free)
  • ½ cup mashed cooked carrots
  • ½ teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • 1 cup all-purpose or whole wheat pastry flour (see notes above for optional gluten-free)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
Topping:

Instructions
  1. For the cookies, preheat your oven to 350ºF, and line a cookie sheet with a silicone baking mat or parchment paper.
  2. Cream the margarine and sugar in a mixing bowl.
  3. Blend in the egg, carrots, and extracts.
  4. Add the flour, baking powder and salt, and mix just until blended.
  5. Drop the dough onto your prepared cookie sheet, and bake for 12 to 15 minutes.
  6. For the topping, whisk together the sugar and orange juice in a small bowl.
  7. Let the cookies cool, then drizzle with the orange icing and adorn with chocolate chips.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

6 Comments

  1. janelleOctober 31, 2012 at 6:36 pmReply

    Thanks for sharing these cookies—and thanks for the reminder. I have a huge pile of carrots and teen sons. These cookies are PERFECT for a soon-to-be afternoon snack. I scarf them down too;)))

  2. janelleOctober 31, 2012 at 6:38 pmReply

    Oh hey: I put these darling carrot cookies on my Talk of Tomato blog too (Brown Bag Blues is going bye-bye): http://www.talkoftomatoes.com/2010/10/jack-lantern-cookies/

    • Alisa FlemingOctober 31, 2012 at 6:57 pmReplyAuthor

      Janelle! I’m so glad to hear from you. Yes, we are updating the site one post at a time since switching to wordpress, so this recipe got a facelifted post this week :) I tried to get to Talk of Tomatoes when I redid this, but there was an error message. I was worried that you weren’t blogging anymore. Will change the link-up now!

  3. JoanneNovember 3, 2012 at 5:31 amReply

    Haha I love the trickery here! And what a great way to get more carrot consumption into your life!

  4. Linda R.November 14, 2012 at 5:39 amReply

    Can canned pumpkin be substituted for the mashed carrots? Thanks.

    • Alisa FlemingNovember 14, 2012 at 6:07 amReplyAuthor

      I don’t see why not! The texture may be a touch different, but overall, it should work fine.

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