{vegan} Carrot Oatmeal Raisin Cookies

I mentioned before that I was in Temecula/Murrieta for The Big Traveling Potluck last weekend.  Well, it was such an incredible couple of days...and I can't wait to delve more into that in a separate post.  It was a gathering of kindred spirits, insanely good food, fun events and I'm so glad I went.

One of the first people I chatted with was Lilian from Chinese Grandma.  I won't even go into how adorable this woman is however we were discussing Manhattan for a bit since we both have lived there.  Lilian's now in Northern California, and we've concluded that regular NYC trips are necessary to recharge.

NYC is a piece of me- as much as my home state of California is- and one of the comments I often get from people out here regarding my living situation(s) is "NYC is such a tough town, a hard place...and all those people...and the weather."

Oddly, the weather never really bothered me.  Of course there were days I wished were warmer or dryer, but I always saw it as a tradeoff for living in one of the best cities in the world.  It's just baggage...something everyone/ every city has.  

It's true- it's crowded.  Kind of dirty, not a lot of nature, humid as hell in the summer.  The cab drivers are maniacs, the subway forces you to feel the thigh fat of strangers.  There's crime all around you, sirens are constant and mice in your living area are included in your 2 month deposit.  

But I f***in' loved it.


Those who know me, know I have that NYC edge.  I'm a little frayed around the corners, but I also have the mellowness that a childhood in Southern California sunburns into you.  

I moved back to my hometown a couple of years ago even though I fell absolutely in love with NYC.  Mainly because I just wanted to be near my family.  They're as close to a rock as I allow myself to have.

o I am a girl stuck between a rock and a hard place; I honestly feel like I fit into NYC more than L.A., but I easily adapt.  



If there's one thing I noticed about now living in Los Angeles as an adult it's that you really do get sucked into a healthier lifestyle.  Of course many people do it for different reasons but I've definitely traded in 5 o'clock negronis for spinning classes.  

What has happened to me??  

I've also become much more of a homebody and go out to restaurants substantially less.

Come again?

I now make things that start with "vegan."  I'm not vegan.  I never will be vegan.  

But as you know, my affection for fruits and vegetables knows no bounds.  And since I'm a sugar and carb craving individual, (and since I'd move like a slug if I ate whatever I wanted from a bakery whenever I wanted), I depend on cookies like these.  

I should mention that they're very dependable and positively simple.

Dry ingredients get combined...


Then you add the shredded carrots and walnuts.


Raisins and shredded coconut go down.


Then olive oil, maple syrup and ginger.  Good olive oil and real maple syrup.  This makes a difference.  Use a microplane to grate the ginger.


Mix mix mix and wipe that grin off your pretty face.  I dare you not to eat heaping spoonfuls.  

Bake at 375 for 12-15 minutes or until bottoms are golden brown.


Aaaaaand wash down with a negroni.


{vegan} Carrot-Oatmeal-Raisin Cookies

INGREDIENTS: (makes about 18 cookies)

  • 1 cup (4 oz.) whole wheat flour
  • teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (3.5 oz.) rolled oats
  • 2/3 cup (3 oz.) chopped walnuts
  • 1 cup shredded carrots
  • 1/2 cup (1.5 oz.) coarsely shredded coconut
  • 1/2 cup golden raisins
  • 1/2 cup maple syrup, room temperature
  • 1/4 cup olive oil
  • 1 teaspoon freshly grated ginger

Preheat oven to 375F degrees and line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots and mix until evenly incorporated.  Then mix in the coconut, raisins, maple syrup, olive oil and ginger; stir until just combined.

Drop onto prepared baking sheets, two level tablespoonful at a time, leaving about 2 inches between each cookie. Bake 12-15 minutes or until the cookies are golden on the bottom.