>Carrots in my Cookies?

>Since the last cookies turned out so good, I decided I had to try Heidi’s carrot variation. A recent bout with too much ginger made me omit the fresh ginger and add 1/2 teaspoon of ceylon cinnamon and 1/4 teaspoon of powdered ginger instead. They did not disappoint. The flavor is amazing, although I think they need something to bind them together a bit better. As it stands, they kind of just crumble when you eat them. Granted, the crumbs are amazingly tasty, but I’d still like to get as many of them in my mouth as possible, so I’m thinking a banana or flax egg or something of the sort might do the trick. I’m going to play around with this one and get back to you…

Update #1: I added one smashed banana to the recipe to bind the cookie and an additional 2 tablespoons of flour to balance out the moisture from the banana. The cookies are definitely less crumbly, but I think the taste suffers just a tad–though they’re still delicious!

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2 Responses to >Carrots in my Cookies?

  1. Bianca says:

    >Yum! I love carrot cake-style treats! I made carrot cake oats this morning, but cookies would have been even better.

  2. Georgie says:

    >Chris and I did the too much ginger thing once, too. It scares you straight, that's for sure!

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