Dessert Recipes: Guilt-Free Carrot Raisin Cookies

By Alexis Wolfer

Small kitchens (especially paired with big appetites) can pose quite the problem for the chef (or wanna-be chef). The equipment, pots and pans – not even to mention, ingredients – just don’t bode well with most of our humble (aka “small”) abodes. From their small kitchens to yours, though, Cara and Pheobe, the Quarter-Life Cooks and founders of BigGirlsSmallKitchen.com, are hoping to help get you into your kitchen (no matter the size) and cooking (no matter your talent). With easy, healthy and delicious recipes (yes, all three are possible!), they suddenly make binging on cookies (albeit their Carrot Raisin Cookies) seem like a nutritious idea. Sorta.

14 steps to a more beautiful vacation!

 

Carrot Raisin Cookies

1 ¼ cups whole-wheat flour
1 cup quick cooking oats
1 teaspoon baking soda
¼ teaspoon salt
¼ cup oil
1/4 cup light brown sugar
¼ cup plus 2 tablespoons maple syrup
¾ cup finely grated carrots
1 egg
1/3 cup raisins
1/3 cup walnuts, chopped

Tight on time? Read this!

Preheat the oven to 350°F. Combine the flour, oats, baking soda and salt in a small bowl and set aside. Mix together the oil with the sugar, syrup and carrots until the sugar is dissolved. Add the eggs and beat the mixture until well combined and slightly thickened. Stir in the dry ingredients until they’re all absorbed. Add the raisins and nuts and mix until distributed throughout. Drop two-tablespoon sized balls of the dough on to a cookie sheet. Flatten each ball slightly with the palm of your hand. Bake for 8-10 minutes, until the cookies have darkened a bit (it’s hard to see—they really don’t look that different baked than raw…). Remove to a plate to cool.

While your cookies are baking, make this facial mask in your kitchen!

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