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Vegan Carrot Cherry Oatmeal Cookies


When my ipod dies before I get home, and my subway ride is silent, I panic.  When it rains on me after a long day of class, I feel a little discouraged.  When crazy people yell at me on the sidewalk as I run, I am baffled.  When my obligations seem enormous, I feel overwhelmed.

But when that silent subway ride includes sweet, smiling strangers and kind moments of exchange, I feel so happy.  And when I finally return to a cozy home after that rainy day and am met with warm light and fluffy pillows, I feel relief.  And crazy people yelling at me only make me run faster and harder…stronger.  And these obligations that seem so big are actually an opportunity to make myself better.  To hopefully do something meaningful with this little life.

And cookies.  Cookies that taste like carrot cake + soft granola bars.  Cookies that are healthy.  So healthy that they can be breakfast instead of dessert.  Cookies that taste best warm from the oven with a smear of natural peanut butter.  Those will always make me smile…

Vegan Carrot Cherry Oatmeal Cookies

Makes about 2 dozen

  • 1 1/4 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 cup rolled oats
  • 1/2 cup vegetable oil (or 1/4 cup oil + 1/4 cup applesauce)
  • 1/2 cup real maple syrup
  • 1 heaping cup shredded carrots
  • 1/2 cup chopped walnuts or almonds
  • 1/2 cup dried cherries, roughly chopped
  1. Preheat oven to 350F and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, cinnamon, ginger and oats.  In a medium bowl, whisk together oil and maple syrup – add carrots, nuts and dried cherries.  Add wet ingredients to dry ingredients and stir until just combined.  Let dough stand 5 minutes before scooping.
  3. Spoon dough by the tablespoonful onto prepared baking sheets.  Bake for about 10 minutes or until lightly browned and no longer wet in center (I like these cookies a little underdone).  Remove from oven and eat.  Delicious with a dab of peanut butter.
  4. Once cooled, cookies will keep for up to 4 days at room temperature in airtight container (but best straight from oven).

Adapted from 101 Cookbooks and Joy the Baker

More → Breakfast , Desserts , Snacks

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