Friday, October 9, 2015
The cookies are wonderful, but the filling is what we really love! It is as close as you can get to cream cheese frosting when you are dairy , nut and soy free. I had made a big batch of raisins the other day and besides tossing them into her cream of rice we like them best in cookies!
You can easily use cinnamon or whatever spice you prefer or is safe for you instead. Abby is still tolerating ginger and cloves so those are our go to spices still.
1 1/4 cups all-purpose gluten free flour
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon baking soda
1/2 teaspoon salt(safe for you, we use pink himalayan)
1/2 cup Tropical Traditions coconut oil, softened
1/3 cup plus 2 tablespoons packed homemade light brown sugar
1/3 cup plus 2 tablespoons Domino's Organic Cane granulated sugar
1 large egg
1/2 teaspoon homemade vanilla
1 cup finely grated carrots (2 medium)
1/2 cup homemade organic raisins
3 Tablespoons homemade coconut yogurt
1 1/2 - 2 cups homemade powdered sugar(only way to make sure it is completely corn-free)
2 Tablespoons Tropical traditions palm shortening
dash of salt
1) preheat oven to 375
2)line cookie sheets with parchment paper
3)Mix together flour, ginger,cloves, baking soda, and salt in a bowl.
4) Beat together coconut oil, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, and raisins at low speed, then add flour mixture and beat until just combined.
5) Spoon 1 1/2 tablespoons batter per cookie a couple inches apart on baking sheets and bake until cookies are lightly browned and springy to the touch, 10-13 minutes. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
6) In bowl using hand mixer combine yogurt,powdered sugar, palm shortening and salt until fluffy(depending on your yogurt you may need more or less powdered sugar)
7)When cookies are cool fill and sandwich.