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Some of the best desserts are carrot cake with cream cheese frosting and sandwich cookies. Well, imagine bringing together these two things, with the creaminess of carrot cake and the snacky-ness of sandwich cookies. Super yummy, right? Here, we offer you two versions of this delicious recipe. They are both wonderful! Carrot cake cookies, by David Hood from Cook N Share: Serves: 10 The ingredients include: - Half a teaspoon of baking soda - An egg - A pinch of salt - 113 grams of butter - Half a teaspoon of baking powder - 90 grams of grated carrots - 60 grams of oats - A quarter of a cup of raisins - Half a teaspoon of cinnamon - A few drops of vanilla extract - 225 grams of brown sugar - 130 grams of all-purpose flour Cream cheese filling: - Half a teaspoon of vanilla extract - Two tablespoons of butter - 125 grams of confectioner’s sugar - 120 grams of softened cream cheese Instructions: Beat the butter and sugar in a bowl, until they become creamy. Add the vanilla extract and the egg, and beat them, too. In another bowl, mix the baking soda, baking powder, salt, cinnamon and flour, until they are well-combined. Mix the two mixtures until a dough is created. Then, add the oats, raisins and carrots, and mix them well. Put a parchment paper on a baking pan, and place a tablespoon of the mixture on it. Bake at 177 °C for 15 minutes. Then, let the cookies cool. For the filling: in a bowl, add the confectioner’s sugar, cream cheese, butter and vanilla extract, and mix them well. After the cookies have cooled, add the mixture to the center of the bottom cookies, and then add another one to the top. The cookies aren’t too sweet, but when you add the filling, you get the perfect pop of sweetness. Healthy Gluten-Free Carrot Cake Cookies with a Vegan Option The ingredients include: - A quarter of a cup of raisins - A cup of gluten free oats - A teaspoon of vanilla extract - Half a teaspoon of cinnamon - A pinch of salt - An egg - Half a cup of coconut oil - A cup of coconut sugar - A cup of all purpose gluten free flour - Half a teaspoon of baking powder - Half a teaspoon of baking soda - A cup of grated carrots Cream cheese filling: - Half a teaspoon of vanilla extract - Two tablespoons of coconut butter - Four oz. of softened cream cheese - A cup of coconut sugar - Two teaspoons of tapioca flour Instructions: In a bowl, mix the coconut oil and coconut sugar until they become creamy. Add the egg and vanilla extract and beat them until they become creamy, too. In another bowl, mix the gluten free flour, baking powder, cinnamon, salt and baking soda until they are well-combined. Mix the two mixtures until a dough is created. Then, add the oats, raisins and carrots, and mix them well. Put a parchment paper on a baking pan, and place a tablespoon of the mixture on it. Bake at 177 °C for 15 minutes. Then, let the cookies cool. For the filling: Mix the tapioca flour and the coconut sugar, until they have a powdery consistency. Then, mix the coconut butter, vegan cream cheese, and vanilla extract, until the mixture becomes creamy. After the cookies have cooled, add the mixture to the center of the bottom cookies, and then add another one to the top. Vegan option for a cream cheese filling You can use vegan nut, tofu, or coconut cheese instead of the cream cheese. How to make your vegan cream cheese: Soak one and a half cup of raw cashews in hot water, for half an hour. Drain them and blend them (using a food processor) together with half a teaspoon of salt, a tablespoon of apple cider vinegar, a tablespoon of lemon juice, and a quarter of a cup of unsweetened non-dairy yoghurt. The cream cheese should become smooth. DIY gluten free all purpose flour blend Use: - 2/3 of coconut flour - 1 1/3 tapioca starch - 2 cups of almond flour Measure out one cup for the cookie recipe, and put the rest of the flour in a closed container in the refrigerator for future recipes. If you ever wanted a carrot cake, but in easy cookie form, this is the recipe for you. Everything is better in a cookie form, isn’t it? And if you are interested in vegan, read Whole by T. Colin Campbell. The author tells more about vegan diet, saying it is the healthiest and dismisses the low-carb/paleo diet.
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Potrebno je: 200 g brašna, 200 ml mleka, 100 g rendanih jabuka, jaje, 2 kašike mlečnog margarina, 2 kašike šećera, 2 kašičice cimeta, kašičica praška za pecivo, kašičica ekstrakta od vanile, na vrh kašičice muskatnog oraščeta, malo soli. Priprema: Umutite margarin sa šećerom, pa dodajte jaje, ekstrakt od vanile, cimet, orašče i so. U smesu umešajte brašno, prašak za pecivo, i na kraju rendane i dobro oceđene jabuke. Sve dobro sjedinite i pecite u tiganju, 3-4 minuta, na umerenoj temperaturi, sve dok ne dobiju zlatnožutu boju.