Carrot Raisin-Pecan Cookie (Vegetarian)
Cookies / Snacks / Baking / Desserts / Vegetarian
Makes 17 Cookies
Carrot Cookies with Raisin and Pecan Filling 😊 A soft crunch cookie with a butter tart like filling. Packed with good-for-you ingredients that will keep nibblers snacking at any time of the day. A good pre-workout fitsnack.
1/3 cup (55 grams) raisins
1/2 cup (50 grams) pecans
2 tablespoons (40 grams) maple syrup
1/2 cup (95 grams) vegan butter, softened
1/2 cup (90 grams) granulated sugar
1/4 teaspoon (1 gram) baking powder
1/4 teaspoon (1 gram) salt
1 large egg
2-1/3 cups (250 grams) oat flour
1/2 cup (40 grams) finely shredded carrots
In a food processor, combine the raisins, pecans, and maple syrup. Process until very finely chopped. Pour into a small bowl and set aside.
Preheat the oven at 375F (190C). Grease or line cookie baking pan with parchment paper.
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the oat flour as you can. Stir in remaining flour, add carrots, and mix until combined.
Shape dough into 1-inch balls, place 2 inches apart on cookie pan. Make an indentation in the centre of each ball, add 1 teaspoon of the raisin-pecan filling to each cookie.
Bake 10 – 12 minutes, until the edges are firm and lightly golden. Remove from the oven and let stand for 1 minute on cookie pan. Transfer to a wire rack and let cool. Serve and enjoy!