Friday, December 24, 2010

Carrot Agave Cookies... for santa and his reindeer

We're stepping out of the box this year in the cookie department. I mean, let's be real: how many oatmeal or chocolate chip cookies can Santa really consume without a: being a little disappointed at the lack of creativity and b: worrying about his already portly waistline?

And the reindeer? Sure, apples and carrots are always lovely standards, but do you ever wonder if the reindeer feel left out, not receiving any cookies for themselves?

What am I talking about? A cookie that is sure to be a favorite with the jolly man and his trusty four legged friends. Carrot agave cookies. Vegan, of course.

Not only are they delicious, they're healthy as all get out, good for you no matter how many legs you have and guilt free to eat!

I will clarify one thing... they're more biscuit or scone like, rather than a dense heavy cookie. Tolley and I were trying to come up with a clever name for them while we shamelessly stuffed at least a dozen in our mouths. And I'm not kidding.


These little late night goodies don't have any sugar aside from the agave so you can rest assured Santa won't be bogged down by a sugar coma, which would ultimately result in delivery delays. None of that here. Strictly healthy and tasty. How refreshing!

So hop to, get in the kitchen and make some yummies. There isn't much time left and that's ok because these cookies are really easy to make. Off you go.

Yield: About 30 cookies

Need:
2 teaspoons ground flax seed
3 Tablespoons water
2 cups unbleached white flour

2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon mace
3/4 cup Earth Balance
1/2 cup agave nectar
1 1/2 teaspoon pure vanilla extract
1 1/4 cup grated carrot

Do:
In a small bowl, combine flax and water. Whip with a fork and set aside.

In a medium bowl, combine flour, baking powder, salt and mace. Mix well and set aside.

In a Kitchenaid mixer (or bowl with mixer), cream together Earth Balance and agave nectar. Add vanilla extract and flax mixture and continue to mix.

Gradually add bowl of dry ingredients to wet ingredients, while the Kitchenaid is on low. When just combined, add carrot and mix briefly.

Scrape sides of bowl and put in refrigerator while oven preheats.

Preheat oven to 375 and prepare a baking pan by lining it with aluminum foil (optional) and spraying or spreading a little Earth Balance to prevent sticking.

Drop dough in rounded spoonfuls onto prepared sheet. 12 spoonfuls will fit just lovely.

Bake for 10-12 minutes until just slightly browned on top. Remove and let cool.

Serve:
If they are for the big guy you, of course, should serve it with a tall glass of cold soy milk. If they are for you and your family, you can do the same!

They are also great additions to any breakfast main and are guilt free for midnight munchie attacks.


Enjoy and happy holidays everyone... I appreciate each of you sticking with me and reading/cooking with me. I appreciate each of you!

xoxo

2 comments:

  1. A nice variation from the usual round of cookies. ;)

    ReplyDelete
  2. Briarrose... thank you :) They were good. Definitely different than a regular cookie. They would make a great brunch item or lunch snack too!

    ReplyDelete

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