Comments on: Carrot & Oat Cranberry Cookies

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 03 Jan 2022 14:59:52 +0000

In reply to Elizabeth. I'm so glad you loved them!

By: Elizabeth

Elizabeth — Sun, 02 Jan 2022 23:57:24 +0000

This is FANTASTIC. I omitted the chocolate chips so my Doggie could share it! I also used ¼ Cup of Oat Milk Butter instead of ½ cup of Coconut oil. Reduced the Maple Syrup to ¼ Cup as well. It was plenty sweet. Refrigerated for an hour before scooping to a cookie sheet. It’s not that crumbly. Pretty perfect.

By: Lois

Lois — Tue, 23 Nov 2021 19:18:25 +0000

These “cookies” taste delicious! But the are more like granola.
They flattened out so thin it had to watch closely that they didn’t burn.
I ended up using parchment paper to bake them on, and had to let them cool completely before trying to move them.

Has anyone tried freezing them? I’m trying it but wondered about the carrots.

By: Laurie

Laurie — Sun, 28 Jul 2019 19:51:44 +0000

I’m late to this party! I made mine exactly as specified in the recipe. Baked, they are quite crumbly, though yummy. Next time, I think I will reduce the coconut oil somewhat (maybe 1/3 c instead of 1/2 c?) and add a little ground flax as another commenter suggested. But the trick I found to solve the crumbling problem: store them in the refrigerator. It solidifies the coconut oil and help everything stick together.

Thanks for the easy and delicious recipe!

By: Samia

Samia — Sun, 29 Apr 2018 10:11:04 +0000

Unfortunately mine are not holding up well. They taste cook but crumbles when you try to lift it from the pan. They;ve been cooking for nearly half and hour now and still won’t hold. Wondering if the almond flour is something other than just simple almond nut crushed?

Wish I had added eggs to the mix since am not vegan but I have no idea when and how much to add. But taste-wise they are great 🙂

By: Yiao Yin Liang

Yiao Yin Liang — Thu, 27 Jul 2017 20:36:08 +0000

In reply to la domestique. You eat squirrels? You disgust me...

By: H V Patil

H V Patil — Tue, 19 Jan 2016 10:40:38 +0000

Hi,

I stumbled upon this recipe and seems like its a perfect weaning snack for my toddler. Perfect nutrition with great taste.

Thanks for sharing..

By: Debra

Debra — Fri, 13 Nov 2015 14:18:58 +0000

Hi Jeanine,
What can I use to sweeten instead of maple syrup. I am a fan of truvia, which is a powder. We do not use sugars, even maple syrup, unfortunately.

By: jeanine

jeanine — Wed, 10 Jun 2015 22:45:51 +0000

In reply to Maureen.

Hi Maureen – I’m not sure, I haven’t tried these with a gf all purpose mix – the almond flour gives a nice texture. I think it would be safe to use a 50/50 mix of almond flour and gf-all purpose (and skip the oat flour). Hope that helps!!

By: Maureen

Maureen — Wed, 10 Jun 2015 22:40:47 +0000

Hi! Can I substitute all the flour for gluten free all purpose flour? Or should I just use almonds and oats? Thanks!