carrot cake cookies
1 T ground flaxseed
3 T water
1 stick vegan butter + more for greasing
¾ c brown sugar
1/8 c sugar
1½ c flour
¼ c oat-bran
½ t baking powder
½ t baking soda
½ t salt
1½ t cinnamon
4 large carrots
½ c raisins
¼ c shredded coconut
two small, a medium and a large bowl. rubber spatula. beaters or mixer. measuring spoons and cups. peeler. cheese grater. whisk. metal cookie sheet. spoon.
pre-heat oven 350˚. in the small bowl combine flaxseed and water, set aside. wash, peel and shred carrots and put them in a small bowl.
in the medium bowl combine flour, oat-bran, baking powder and soda, salt and cinnamon. mix the ingredients in the medium bowl with whisk.
in the large bowl add butter, sugars, vanilla and soaked flaxseeds. using the beaters or mixer, cream all of the ingredients in the large bowl together for 3 minutes.
to make the batter, add half of the dry ingredients in the medium bowl to all of the wet ingredients in the large bowl. mix together using the beaters. now, add the second half of the dry ingredients in the medium bowl in the large bowl.
fold in the carrots, raisins and coconut into the batter using the rubber spatula. grease the cookie sheet with vegan butter. using a spoon, scoop tablespoon-sized batter pieces onto the sheet tray.
bake cookies for 8-10 minutes. repeat this process a few times to bake all the cookies. slightly cool the cookies before eating. cookies can be stored in the refrigerator in a sealed container up to one week.