1 cup packed brown sugar
1/2 cup Extra Virgin Olive Oil (EVOO)
1 cup shredded carrots
1 cup raisins
1 egg substitute (mix 1 T. of ground flaxseed with 3 T. of water until creamy)
1/2 cup unsweetened applesauce (an apple+ in the Vitamix and whirl)
2 tablespoons molasses
1 teaspoon alcohol free vanilla
2 1/2 C. brown rice flour
1/2 teaspoon of each of the following: cinnamon, ginger, coriander (ground)
1/2 teaspoon baking powder
Cream sugar and EVOO in large bowl. Add carrots, raisins, egg, applesauce, molasses and vanilla; mix well.
In a large bowl, combine the brown rice flour, spices and baking powder; slowly stir flour mixture into other ingredients and mix until well blended.
Drop by teaspoonfuls, 2 inches apart on lightly greased cookie sheets.
Bake in 350°F (175°C) oven 10 to 12 minutes or until cookies are set and lightly browned.
Remove from baking sheet while still warm. Cool on wire rack.
Makes 4 dozen.
Recipe adapted from one by USA Rice Federation.
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