Carrot Cake Cookies
- 150g Margarine (check it is dairy-free)
- 60g Soft Light Brown Sugar
- 70g Golden Caster Sugar
- 1 Large Carrot (finely grated)
- 2tsps Vanilla Essence
- 1tsps Cinnamon
- 1/2tsps Ginger
- 1/2tsps Mixed Spice
- 1tsps Baking Powder
- A Pinch of Salt
- 250g Plain Flour
- 180g Ginger Goupie (chopped)
They’re soft, delicious and full of Ginger Goupie goodness. You can almost feel good eating them, safe in the knowledge that you’re getting one of your five a day..and that they’re completely vegan friendly! We’ll have you seeing in the dark in no time..
What You Do
Simple really..combine all the ingredients together thoroughly and chill for at least 2 hours.
Roll out dough on a floured surface (about half a cm in width) and cut into cookie shapes of your choice.
Bake on 180 oC for 10-15 minutes.
We drizzled ours with a coconut cream cheese frosting (simply mix coconut cream cheese, icing sugar and vanilla essence) to make them extra yummy.