 sweet tooth without upsetting my blood sugar. Boy, did these ever fit the bill! Made mine with half olive oil and half butter instead of the coconut oil. They were amazing. I could have eaten them all by myself.
Surprisingly, my friend's kids (the little cookie monsters) enjoyed them tremendously, too!
Am going to make them with lemon zest next time!
HS: Glad to hear you enjoyed them Chris :)
Hi! I noticed that my website isn't appearing well just in case you want to read what I think about food being the food buff that I also am. Cheers!
Heidi, I literally just pulled my first batch of these out of the oven and just devoured my first one. they are D-I-V-I-N-E! I am tempted to say they are even better than SNC's choc chip recipe. I made them with olive oil and about a tablespoon more maple syrup. Your talent never ceases to amaze me! Thank you for bringing deliciousness, nutritiousness and great fun into our homes!
Yum - These are delicious!!! Like little scone/muffin/cookies... I omitted the nuts and added lemon zest, shredded coconut and raisins. I'll be taking them to a baby shower tomorrow along with a pan of moist brownies made with sweet potato puree and topped with shredded coconut and pecans. I know both will be much talked about favorites. Thank you!!! :)
Thanks so much for this recipe!
Made a batch earlier this week and as it turned into a hellishly busy week, they were almost like little mini energy bars we could grab and go. My husband grated too much carrot for them, so we just threw it all in anyway, maybe 1.5 cups. I also put raisins in addition to the walnuts. A big tsp of cinnamon and a generous dash of nutmeg went in with the ginger. Kept the coconut oil the same, and used 1 tbsp of brown sugar and 2 TBSP maple syrup (on account of it is priced like liquid gold right now. even up here in Canada, and with the extra carrot, sweet spices, and raisins, it just didn't even need half a cup of sweetener).
Anyway, very forgiving recipe if I can get away with all that, and one I'll be making for years. Maybe will throw in a bit of bran too next time.
Next thing I know it'll be a muffin. ;-)
I just made these this morning and added unsweetened coconut flakes and curry powder. In trying to avoid gluten, I substituted buckwheat flour for regular too. They turned out wonderfully. Thanks so much for the recipe, Heidi!
just made these today and they're fabulous! had to make some subs, but i'll definitely make them again.
These are really yummy! My son and I made them today, and (based upon what was in the house) we used maple pecans instead of walnuts, and added raisins. Excellent!
I made these with my daughter tonight, and was hopeful despite the fact that she claims not to like coconut oil or walnuts. She ended up loving them! We substituted agave syrup for maple, with great results. And I'm with you - a little modification seems in order, some additional flavor to take it to the next level. Curry, huh?
i made these last night and they are delicious! can't wait to share at work! thank you! please keep posting recipes for dessert that use sweeteners other than sugar.
I made these as well. I only had enough carrot for 1/2 a cup so I also used a 1/2 cup of shredded coconut. I used pecans instead of walnuts and unsalted butter instead of the coconut oil since that's what I had in my kitchen. They were absolutely wonderful! Also, all purpose flour was fine for these.
i made these the other day and my wife gobbled them all up! well not all of them, but she loved them.
using what we had on hand, i substituted olive oil for the coconut oil. we only had 1/4 cup of maple syrup (if that) so i added some brown sugar. i also added some orange zest, and a little shredded sweetened coconut (although not too much, as i was afraid of making the cookies too sweet.turns out you can't taste the coconut at all).
the cookies are really nice. not too sweet. nice subtle flavor. i wish they held together a bit better. they turned out pretty crumbly. i am not sure what to tweak to make them hold together better.
Made these today..SOOO GOOD!!! I used half olive oil and half coconut oil. Turned out perfect, the coconut taste is still there and ahhhh they may be my new favorite cookie. I am so very excited! My three roommates loved them too, and they thought I was crazy for baking with carrots before they tried one!
I made these last night and they are great! I just used melted butter. I didn't have coconut oil. I added some shredded coconut to the batter. I also made a simple orange glaze to make them a little prettier for gift-giving (Easter treats)!
Just made a batch of these... I only have refined coconut oil and was jealous of the flavor you said it lent... so I did half coconut, half toasted walnut oil, and added a bit of unsweetened coconut I had left over from Nikki's cookie recipe. Unbelievably delicious. I'm freezing half the batter in cookie form (IQF style) so I can bake them off as I'd like them - will let you know how the frozen batch comes out!
Made these last night. Followed the recipe exactly--and they were amazing! Made the house smell delicious also.
I did have to bake them for 18 minutes and I think they still could have gone a bit longer.
RE: the coconut oil--Whole Foods has a house 365 brand of it. It worked quite well and gave the proper scent. And wasn't too pricey.
Thanks so much for all the baked goods recipes. Would love to see more!
I have these baking in the oven right now and they smell delicious (the batter was good too ;-))!
I added a bit of curry powder, as well as a handful of shredded coconut and raisins, and omitted the walnuts and ginger. Yum!!!
I just thought of something...
I often make Nikki's (that's me ;-)) Healthy Cookies with applesauce in lieu of mashed bananas and raisins in lieu of chocolate chips (no shredded coconut). Another twist might be to replace the cinnamon with curry (in the applesauce/raisin version of Nikki's Healthy Cookies) and add shredded carrots. Must give that a try!
Thanks again, Heidi, for another highly adaptable masterpiece!
You're the BEST!!!
Nikki
Just pulled the cookies out of the oven and, I must say, they are insanely delicious, not to mention, highly addictive. I've already eaten 4! Yikes! The curry I used has just the right amount of kick. I'm glad I omitted the ginger or there would have been too much going on in terms of heat. I used Simply Organic's curry powder.
Thanks again, Heidi!
These are fantastic. I made them with candied ginger chopped up inside and added a little cinnamon - fantastic!
Wow, these turned out wonderfully. You might want to mention, for people like me, that if you mix cold maple syrup and the warmed coconut oil together, the coconut oil will congeal quickly. Next time I'll add my maple syrup to the coconut oil and heat them gently together.
I think these would be great as a muffin as well--you might need to add an egg though?
HS: thanks for the note Lea. I should have noted room temperature maple syrup in the recipe. Will update.
Just updating that I had frozen them in individual cookies to bake them off as needed... They're perfect each time, and now I won't go eating a whole recipe by myself! Works wonderfully with the Itsy Bitsy Chocolate Chip cookies, too :)
These are wonderful. very, very good!! I'm not much of a baker these days but being allergic to eggs and dairy has forced my hand. You can imagine how delighted I was to see a recipe that uses neither. It's wonderful to have something flavorful to eat that won't make me ill.This is a very solid middle piece to the trilogy. The Mule is one of the most interesting villains ever conceived. Hari Seldon's psychohistory is put to the test.
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