Whole Wheat And Carrot Cookies – It’s a Cakey Cookie !!

Whole Wheat And Carrot Cookies

Indulge in the goodness of the cookies, which have the goodness of carrots, whole wheat and jaggery powder, with a cake-like texture which is simply irresistible!!

Presenting my tenth recipe under “My Julie & Julia Project” for this year. For those who don’t know, I have started this project under which I will be posting 100 recipes from my kitchen by the end of the year 2019. This is the Recipe #10. Here is the link to “My Julie & Julia Project” post:

Julie & Julia – Starting my journey

After the profound success of Classic Whole Wheat Chocolate Chip cookies, I have been baking them back to back, till one day I completely ran out of chocolate chips. That’s when I decided to try something different in my cookies.

Chocolate chips and cocoa powder are the two most used ingredients in my kitchen, so I let them be for now till I am able to experiment with few more ingredients. As when I was checking my pantry and refrigerator looking for some nuts, I stumbled upon Myra’s favorite salad item, the carrots. 

I have used carrots for baking cakes and cupcakes, but never added them in cookies. So, I had my chance to use them this time. Always remember that when using carrots in cookies, use a grater that shreds carrots very finely.

I have used the handy cheese grater here (I prefer using the food processor, but I used hand grater as I was able to make these cookies using one medium sized carrot). So, avoid grating the carrots into big chunks, as you wouldn’t like them coming in your mouth every time you take a bite of the cookie. The small grated pieces just melt in mouth on each bite!!

I’ve had a few failed bakes before, so I was fully prepared for another one. But to my surprise, the cookies came out great. I baked them for 10 minutes and they were pretty soft, that’s the reason I call them “Cakey”, but if you want a crispier version, feel free to bake for 2 more minutes. But like always, I am too fond of the softer cookies now.

Whole wheat has its advantages over all-purpose flour and using that in various bakes has given me a boost to use it more and more now. Another healthy winner here is the jaggery powder, which has replaced refined sugar completely at our home. Also, I have added raisins to the cookies as they pair up great with the carrots.

 A touch of cinnamon powder has been a win-win too. So, all the health conscious people and the mommies thinking about adding something sweet, but filling and nutritious to their children’s lunch boxes, do give this recipe a try. It’s definitely worth it.

Okay, so without further taking your time, I will take you guys straight to the recipe. Happy Baking everyone!!!!

Method (Step-by-step with pictures)

• Preheat oven to 375 degree F. Meanwhile, mix the butter and the jaggery powder till the jaggery powder is completely blended with the butter. I prefer to mix by hand since I don’t use mixer. Whisk or spatula is not helpful in this case, since the butter is not in a completely melted state.
  

• Add in the egg to this mixture and stir till all the ingredients are uniformly mixed.

• Now add vanilla essence to the above mixture. The wet ingredients mixture is now ready.

• For the dry ingredients, mix in whole wheat flour, baking soda, baking powder, salt and cinnamon powder to the wet mixture. Add grated carrots to the final dough.

• Finally add the raisins and give it a good mix with hand. The dough will be a little loose at this stage, so it is advisable to put the dough in the fridge for around 1 hour.

• Line a baking tray with parchment paper. Take around 2-3 tbsp of cookie dough and roll into a ball. Then flatten the dough ball and place on the baking tray. I was able to make 13 cookies with the prepared dough.

• Bake the cookies for 10 minutes in the preheated oven (This will result in soft cakey cookies. If you want crispier cookies, bake for 2 more minutes). Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.

The carrot cookies are now ready to be served warm or these can be stored in an air-tight container!! I refrigerated the cookies for around half an hour before finally storing them.