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.
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 allergen-safe] 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.
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.
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!