Almond Carrot Cookies with Freshly Grated Carrots
I swear – these cookies are the best of the best. Every time I make them for our friends or for the children at school, people always ask for more batches. More than any other kind of cookie I bake, these are by far the most requested.
I know that there is a tendency for some chefs to ‘hide’ nutritious ingredients in treats in order to get kids to eat them, but I think it is important to share and inform exactly what is in these kinds of healthy snacks so that kids can learn and understand that vegetables can be delicious and fun to eat. Kids actually think it is funny that there are carrots inside – it goes against their idea of what carrots or other vegetables are supposed to taste like. Today a girl in Pre-K said: ‘hey there is salad in my cookie!’, and laughed, and then happily ate them and asked for another.
Freshly carrots give a moist sweetness to this fluffy soft cookie with crisp edges. There are four freshly grated carrots in these two dozen cookies. Carrots also provide all of the good vitamins and minerals – Vitamin A, DHA Omega 3, Choline, Folate, Potassium, among others. I use fresh ground almonds in this recipe, as it gives it a deep flavor and kids are less prone to allergy to almonds as it is a seed and not a nut. Almonds also provide Protein, Vitamin E, Calcium, Iron, Magnesium, DHA Omega 3, etc.
They are super-simple to make. You can make some batter and freeze them and bake them later, as they are best when fresh out of the oven.
Almond Carrot Cookies (makes about 2 dozen cookies)
2 cups whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter at room temperature
¾ cup brown sugar
1 teaspoon vanilla
2 cups grated carrots (about 4 medium carrots)
1 cup ground almonds
1. Preheat oven to 375 degrees
2. Whisk together the flour, cinnamon, baking soda and salt.
3. In another bowl, mix the butter, sugar, egg and vanilla until fully.
4. Mix the carrots into the butter mixture. Then add the almonds.
5. Mix in the flour into the butter/carrot mixture.
6. Put in the fridge for 15 minute to set the dough.
7. Drop half a tablespoon of dough unto a baking sheet covered with parchment paper or silicone baking pad.
8. Bake for about 12-15 minutes until golden and the edges are darker brown for a crispy edge.