Well now that Passover is just about done, I am finally getting around to posting about my treats that I’ve been eating all week. I figured cookies that included carrots are better for me than cookies that don’t. Right?? They also happen to have coconut and chocolate on top. I found the inspiration for the recipe on No Meat Athlete‘s blog. The recipe that’s posted is gluten free, but the one I made is not. Next time I make them, I think I’ll leave out the matzoh meal. Again, it might be that I’m using whole wheat matzoh meal, but the taste of the meal definitely came through in the flavoring.
- 1 packed cup grated raw carrots (about 2-3 medium carrots)
- 1/4 cup water
- 1/4 cup coconut oil
- 2 cups coconut flakes
- 1/2 cup matzoh meal
- 1/4 cup potato starch
- 1/2 tsp salt
- 1 vanilla bean
- 2 TBSP sweetener of choice (agave, honey, maple syrup, or molasses)
- 1/4 cup chocolate chips
Preheat the oven to 350 degrees. The easiest way to grate your carrots is to use a food processor. If you don’t have one, you can grate by hand, but it will take awhile.
Add all ingredients except the chocolate into a bowl and mix. Split the vanilla bean with a paring knife and using the tip, scrape the insides of the bean into your dough. The coconut oil is a semi-solid and therefore it might be easiest to incorporate by mixing with your hands. It allows the oil to liquify into the mix.
Options: Next time I think I’ll just use REAL vanilla flavoring rather than a bean. I also think I won’t use the matzoh meal.