Vegan Carrot Cookies

3 Reviews
100% would make this recipe again

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Ingredients

280 g silken tofu 1 cup
1 carrots, cooked 100 g
1/3 cup maple syrup 85 mL
1/3 cup canola oil 85 mL
1 tsp vanilla extract 5 mL
2 cups white flour (all purpose) 260 g
2 tsp ground cinnamon 6 g
1 tsp baking powder 3 g
1 tsp baking soda 3 g

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Preheat the oven to 175ºC/350ºF and line a baking sheet with parchment paper.
  2. Boil the carrot until fork-tender about 15 min.
  3. Put the tofu, cooked carrot, syrup, oil and vanilla in a food processor, then mix until blended.
  4. In a large bowl mix the dry ingredients. Add the tofu mixture to the dry ingredients. Mix until dough becomes smooth.
  5. Using a tablespoon, shape the dough into 24 small balls and place them onto the prepared baking sheet. Press lightly on each ball to flatten it.
  6. Bake in the middle of the oven for 15 min or until the cookies are golden-brown. Let cool down 30 min before serving.

Nutrition Facts Table

per 1 serving (40 g)

Amount

% Daily Value

Calories

90

Fat

4 g

6 %

Saturated 0.3 g
+ Trans 0.1 g

2 %

Cholesterol

0 mg

Sodium

40 mg

2 %

Carbohydrate

12 g

4 %

Fibre

1 g

2 %

Sugars

3 g

Net Carbs

11 g

Protein

2 g

Vitamin A

8 %

Vitamin C

0 %

Calcium

2 %

Iron

6 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Source of  :
Folacin, Iron, Manganese, Omega-3, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Meat and Alternatives 0
Fats ½
Other Foods 0
More info
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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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