Dairy-Free Carrot Cookies

Ingrédients

• 1 cup cooked mashed carrot
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoons ground nutmeg
• 3/4 cup dairy-free buttery sticks (softened)
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract

Préparation

1. 1

   If you don't have any leftover cooked carrots on hand, peel, slice, and steam carrots for about 15 minutes, or until very tender. (I use 2 very large carrots, or up to 6 if smaller carrots to get 1 cup mashed. Mash the carrots and measure.

2. 2

   In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.

3. 3

   In a large mixing bowl, cream the buttery sticks and sugar with a hand mixer or wooden spoon. Add the egg and vanilla and beat to combine. Stir in the mashed carrots, and then stir in the flour blend until combined.

4. 4

   Cover and refrigerate the dough for 30 minutes or longer.

5. 5

   Preheat your oven to 375°F and line baking sheets with parchment paper.

6. 6

   Drop the dough by the rounded tablespoonful onto your prepared baking sheets. They will spread a little, but not too much.

7. 7

   Bake the cookies for about 10 minutes, or until tender but firm. They only turn slightly golden.

8. 8

   Remove the cookies to wire racks to cool completely.