Carrot Cake Cookies (raw and vegan!)

Pleeeeease don’t let the “raw and vegan” up there deter you from this recipe (I’m guessing my sister has already stopped reading). These taste a little like carrot cake Clif Bars (one of my favorite flavors!) and they’re surprisingly easy. Plus they have just a few ingredients, don’t require you to turn on the oven, and are insanely satisfying at any time of day. If those Brownie Bites weren’t really your style, these are a great alternative. But I’ll stop trying to sell you on them now, and get to what’s really on my mind.


A year ago right now, we were getting on a plane from Bangkok to Portland, after our year-long travel adventure had come to an end. We spent a lot of time in Thailand in 2009, most of it in Bangkok, which is tied with London for my favorite city in the world. From a purely food standpoint, Bangkok wins by a MILE.

At this time a year ago, there were already (really creepy) Christmas decorations in the main shopping area.

I was running every morning in Lumpini Park…

and following it up with Thai iced coffee from a street cart.

It seemed fitting somehow to end our adventures in the same place they started.

It’s sometimes almost painful how much I miss that place!

But at least I can console myself with these cookies. And I’m not sure that cookies is the best word for them, because the texture is actually more like dough. Amazing, dough.

This was a total experiment that started with just throwing random stuff into the food processor.

I kept adding stuff (and tasting) until they seemed ready, then I rolled them in coconut and let them chill for about an hour. I knew I loved them but the real test was Mike. He loves all cookies, but sometimes my kitchen experiments are a little too out-there for him (and he didn’t go crazy for my maple-almond butter cookies), but we were both in love with these, so the recipe is a keeper!


makes about 24

1 cup (packed) pitted medjool dates
1 cup chopped walnuts
1/2 cup old fashioned oats
2 small carrots, peeled and roughly chopped
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 cup dried unsweetened coconut (for rolling)

Combine all ingredients (except coconut) in a food processor and pulse until mixed but not smooth. Taste and add more spices according to your tastes.

Spread the coconut on a plate

Moisten your hands so the mixture doesn’t stick. Pick up about 2 tsp at a time and roll into a ball between your hands. Roll in coconut and flatten slightly, then place on a plate. Repeat with remaining dough, then chill for at least an hour.

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