It’s carrot season in Egypt. Wait! You might wonder, there is a carrot season? Yes, there is! Obviously, you get carrots all year around but at the moment they are the juiciest and sweetest.
And here is another fact: Cooking season is not only during Christmas. Okay, you probably know that already. I, on the contrary, never really baked cookies other than in December.
Big mistake as I learned this week. Because these delicious carrot cake cookies with mango cashewcream are just the best treat a healthy girl can ask for. They are vegan, gluten-free and refined sugar-free.
Vegan Carrot Cake Cookies With Raw Mango Cashewcream
Ingredients
Cookies
3/4 cups almond meal (make your own in a food processor)
1 cup oat flour (pulse gluten-free oats in food processor)
1 cup grated carrots
1 medium soft banana
1 tbsp date syrup (or 5 dried dates)
1-2 tbsp ground flaxseeds
Raisins to your taste
Mango cashewcream (inspired by Green Kitchen Stories)
1 cup cashews (soak overnight or for at least 6 hours in water)
1 tbsp lemon juice
1/2 mango
1 pinch of salt
Optional 1/2 tsp psyllium husks powder
Method
Cookies
1. Add almond meal, oat flour, banana, carrots, date syrup and 1 tbsp on ground flaxseed to food processor and pulse until a smooth dough is formed
2. Add more flaxseed flour or oat flour if the batter feels to wet
3. Scrap your dough into a bowl and add the raisons. I used 3 tbsp of raisons
4. Preheat the over to 180°C/350 F
5. Scoop out 1 tbsp amount of cookie dough, make a ball first and then gently form into flat cookies
6. Place the cookies on parchment paper on a baking sheet
7. Bake for 15-20 min but check regularly because every oven is different
8. Remove from the oven and let set until they cool down
Mango Cashewcream
1. Soak cashews overnight or at least for 6 hours
2. Place cashew nuts, lemon juice and mango in a food processor
3. Blend until creamy (add some water for extra smoothness)
4. Optional: mix 1/2 tsp psyllium husks powder with 1/2 cup of water, add it to the cashewcream and blend again for a few seconds
Final Steps: Either top each cookie with 2 tsps of cashewcream and press another cookie on top to make a sandwich. Or dip the cookie in cashewcream.
HAPPY MUNCHING