Saturday, October 19, 2013

Faux Pumpkin Carrot Cookies

Can't eat pumpkin?  Don't like pumpkin?  Here's my replacement for fall favorite flavors in a quick cookie!

2 tablespoons Earth Balance margarine, softened
2 tablespoons Smart Balance Lite tub margarine
1 tablespoon maple syrup
1/4 cup sugar
1/3 cup drained and puréed canned carrots
1 cup GF baking mix
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon cinnamon
Dash of nutmeg
Dash of salt
1/2 cup chocolate chips
Raw sugar for sprinkling

Preheat oven to 375.

In a small bowl, combine your dry ingredients.

Beat the margarines, maple syrup and sugar until light.  Add the carrot purée and combine.  Slowly add the dry ingredients and mix until combined.  Stir in the chocolate chips.

Drop by teaspoon full onto cookie sheet about 2" apart.   Sprinkle with raw, larger crystal sugar.

Don't forget your tester cookies!  I skipped that step last night on some sugar cookies and ended up wasting the whole recipe.  I could have added more baking mix and saved them but I didn't bake two cookies first to see how much they would spread.

Bake for 12 minutes or until set.

You can make a nice powdered sugar glaze for these but no can do that here.





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