Vegan Carrot-Spice Gluten-free Cookie Recipe

Carrot-Spice Gluten-free Vegan Cookies

Anyone fearful of missing out on Christmas baking because of gluten-sensitivity or CD is really in luck this year-- the internet is teeming with recipes for delicious gluten-free treats. As far as baked cookies go, this next recipe could be classified a "health cookie" (except maybe for the sugar?). Once your mouth gets over the fact that it is not your standard wheat molasses-type cookie, your taste buds say, "al-right!" It's a cookie of substance!

1 cup packed brown sugar

1/2 cup Extra Virgin Olive Oil (EVOO)

1 cup shredded carrots

1 cup raisins or dried cranberries

1 egg substitute (mix 1 T. of ground

flaxseed with 3 T. of water until creamy)

1/2 cup unsweetened applesauce (an apple+ in the Vitamix and whirl)

2 tablespoons molasses

1 teaspoon alcohol-free vanilla

2 1/2 C. brown rice flour

1/2 teaspoon of each of the following: cinnamon, ginger, coriander (ground)

1/2 teaspoon baking powder

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METHOD:

*Cream sugar and EVOO in large bowl.

*Add carrots, raisins, egg, applesauce, molasses and vanilla; mix well.

*In a large bowl, combine the brown rice flour, spices and baking powder; slowly stir flour mixture into other ingredients and mix until well blended.

*Drop by teaspoonfuls, 2 inches apart on lightly greased cookie sheets.

*Bake in 350°F (175°C) oven 10 to 12 minutes or until cookies are set and lightly browned.

*Remove from baking sheet while still warm. Cool on wire rack.

Makes 4 dozen.

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