Carrot Oatmeal Cookies (Vegan!)

As I mentioned in my previous post, I recently discovered the blog 101 Cookbooks.  After yesterday’s great success, I decided to try the carrot oatmeal cookie recipe this morning.  It has many ingredients that I love (carrots, oats, and maple syrup) so I felt I couldn’t go wrong.  I don’t want to over exaggerate, but this recipe is truly amazing! I could eat a million of these – okay a little bit of hyperbole – but they are just so flavourful with a perfect cookie texture.  It is definitely one of my new top five favourite cookies.

I feel like these could also be considered a breakfast cookie because they have the light sugary flavour from the maple syrup, relaxing oats, and always delicious carrots.  Perhaps they could be considered healthy-ish.  Adding carrots makes everything healthier right?  Also – no eggs – which makes them vegan!  The cookies went perfectly with a cup of tea and I have eaten four already.

The recipe makes the perfect amount of small cookies (about two dozen) and not that much mess.  One bowl to clean up, which is not bad, considering the major messes I have made in the kitchen in the past.  Jonathan and my Mom will attest to some of my huge kitchen chaos moments.

Ingredients

1 cup all purpose flour (you could use whole wheat pastry flour)
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats (I was bad and used quick oats, but they seemed to work out)
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup canola oil (the original recipe calls for coconut oil)
½ teaspoon of ground ginger and ground cinnamon

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, ground ginger, ground cinnamon and oats. Add the shredded carrots.  Measure out the maple syrup and canola oil and then add to the flour mixture and stir until just combined.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 – 12 minutes or until the cookies are golden on top and bottom.

Makes about 2 dozen cookies.

My Birthday Weekend 2012

Today is my birthday and this past weekend I celebrated my birthday with my fiancé Jonathan and my family.  On Saturday night Jonathan made a reservation for the two of us at Splendido in Toronto.  I had been looking forward to it all week.  On the menu was organic salmon all the way from Ireland.  The organic salmon was simply exquisite.  It was flavourful, fresh and expertly prepared with a white bean purée and blood oranges for garnish.

For dessert they brought out a candle and happy birthday sign.  There was also a chocolate cookie that Jonathan enjoyed.

Our main dessert was mini cheesecake with an apple sorbet.  The flavours were delicate and delicious.  The presentation was cute and gave me lots of ideas for my foodie blog.  Part of my gift from Jonathan was the Martha Stewart’s Cupcakes and Martha Stewart’s Pies and Tarts.  I am extremely excited to start trying out some of these recipes.

Sunday night my Mom prepared a special dinner for my birthday.  Mom made savory chicken crepes.  (A recipe I have not yet mastered)  An organic pear and organic green salad made the dinner complete.  For dessert Mom made her famous Apple Crisp.  This recipe I have made before so I feel I can share the recipe.  The apple crisp turned out wonderfully.  There was even vanilla ice cream that went perfectly with the warm apple crisp.  Each bite was like a little piece of heaven!

Apple Crisp Recipe

5 Granny Smith Apples (or any apple that you like baking with)

¾ cup oats

¾ cups brown sugar

½ cup flour

½ cup butter

½ tsp salt

½ tsp cinnamon

1.  Toss together apples and cinnamon.  Then place apples into bottom of lightly buttered baking dish.

2.  Mix together oats, brown sugar, flour, butter and salt until it forms a crumble topping.

3.  Sprinkle crumble topping over apples.  Bake at 350 degrees for 35-40 minutes.  Serve warm.