The quickest way to get carrot cake in your pockets! This vegan recipe uses coconut butter instead of butter to make a not-too-sweet alternative with our Cookie Mix.
We stumbled upon this great Cookie recipe when an abundance of spring carrots popped into our kitchen, but you could also make them in the fall as an alternative to fruity cookies. Coconut butter is whole, blended coconut and is also referred to as "coconut manna," and can be found in many well-stocked natural foods stores. Don't use coconut oil here -- there isn't any coconut meat which helps give these cookies their texture and flavor!
Vegan Carrot Cake Cookie Bars
1 batch Skratch Labs Cookie batter (minus butter and egg)
1 cup coconut butter, warmed
3 tsp of egg replacer + 2 tablespoons water
¼ cup raisins
½ cup shredded carrots
¼ cup chopped pecans, lightly toasted
3 tablespoons maple syrup
Preheat the oven to 350°F degrees and line a pan with parchment paper. Mix the egg replacer with the water an allow to sit for 2-3 minutes. Follow the directions on the cookie blog– combining the warm coconut butter, bloomed egg replacer, maple syrup and cookie mix in a bowl. Sprinkle ½ of dough over the bottom of the prepared pan, then sprinkle the raisins, carrots and pecans, then sprinkle the remaining ½ of the dough. Press into the pan and bake until golden brown, cool completely, cut and enjoy!