Breakfast Recipes

Carrot Almond Cranberry Muffin Top Cookies. Vegan

Made these Muffin top cookies a while back. These muffin tops are just that.. Moist and soft and perfect muffin…

Ready 35 minutes
Serves 12 cookies
Prep 15 minutes
Cook 20 minutes

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Recipe

Carrot Almond Cranberry Muffin Top Cookies

Made these Muffin top cookies a while back. These muffin tops are just that.. Moist and soft and perfect muffin tops without the bottom! They look like crisp cookies, but when you bite into them, they will melt in your mouth

Serves 12 cookies
Prep 15 minutes
Cook 20 minutes
Total 35 minutes

Ingredients

3/4 cup carrots
1/2 cup almonds (ground)
1/2 teaspoon vinegar
1 teaspoon flaxmeal
3 Tablespoons raw granulated sugar (1 Tablespoon more if you like your muffin tops sweeter)
1/8 teaspoon salt
1/8 tsp cinnamon
1/8 tsp cardamom or other spices of choice
1 Tablespoon virgin coconut oil
1 Tablespoon organic canola oil
1/4 cup all purpose flour or finely ground oat flour
3/4 cup whole wheat pastry flour
3/4 teaspoon baking powder
1/3 cup dried cranberries

Instructions

1
Puree the carrots with a 1/4 cup water.
2
In a pan, add the coconut oil, carrots and almond flour and cook on low for 5-7 minutes until the puree or the mass starts to pull away from the sides.
3
Let cool for a minute and add flaxmeal, vinegar, spices. salt, sugar and canola oil and mix well. Let the mix cool to atleast lukewarm.
4
Whisk the flours and baking powder together in a bowl.
5
Add the flours and cranberries and mix till just about combined. Add more flour to get a dryish muffin batter/sticky dough but not stiff.
6
Oil hands and make somewhat ball shapes and pat slightly on parchment.
7
Bake for 14-16 minutes at preheated 350 degrees F, until the center is not runny.
8
Cool on rack for 2 minutes. Finish them up within 2 days if on counter top.