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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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If you like carrot cake you will love these cookies. I have had this recipe for years, tearing it out from a 1986 Family Circle Christmas cookie issue. Note that I make a few substitions to this original recipe....1/2 cup canola oil instead of butter, and I use whole wheat flour for health's sake. They come out great. Everyone loves these cookies and I don't even mention that they are a health food recipe. Doubling the ingredients works fine and the cookies freeze very well. My husband raids the fridge and eats them frozen! Ingredients:
2 1/4 cups unsifted all-purpose flour or 2 1/4 cups wheat flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
2 teaspoons ground ginger |
1 teaspoon ground nutmeg |
1/2 cup butter or 1/2 cup margarine, softened or 1/2 cup canola oil |
3/4 cup packed dark brown sugar |
1/4 cup granulated sugar |
1 egg |
1/2 teaspoon vanilla |
1 1/2 cups finely grated raw carrots |
1 cup chopped walnuts |
1 cup golden raisin |
1 cup shredded coconut (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease cookie sheets.
3. Sift together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg into small bowl.
4. Beat together butter, brown sugar and granulated sugar in a large mixer bowl until well mixed.
5. Beat in egg, vanilla and orange rind.
6. Stir in four mixture until well blended.
7. Gently stir in carrot, coconut, walnuts and raisins.
8. Dough will be very stiff, but don't worry.
9. Drop dough by teaspoonfuls onto the prepared cookie sheets, leaving about 2 inches between the cookies.
10. Sometimes I press the dough together with my fingers to make the cookie less crumbly when placing on the cookie sheets.
11. Bake cookies in preheated 350 degree oven for 12 to 15 minutes or until lightly colored.
12. Remove to wire racks to cool.
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