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I’d been reading some articles about coconut sugar ~ also known as palm sugar ~ and got curious! From what I’ve read, coconut sugar:
- Is a low-glycemic food (35), which provides sweetness without the crash and burn of refined white or brown sugar.
- Carmelizes when baking, unlike stevia or agave, making it an excellent replacement for refined sugar in baked goods.
- Is often (or usually) sustainably harvested, making it an eco-friendly choice.
- Is high in amino acids, minerals, and B vitamins!
Check out the Wikipedia entry here 🙂
So, when my local organic market had coconut sugar on sale, I couldn’t resist and picked up a bag.
I was also eager to get rid of some extra carrots, so decided on one of my favorite old recipes: Carrot Breakfast Cookies!
There is nothing inherently “breakfast” about them, except that:
- They taste delicious in the morning!
- They’re filling ~ two or three with some almond butter is plenty for a small breakfast (for me).
- They’re very low in fat and cholesterol-free!
- They provide fiber and protein to keep you fueled-up for several hours.
- They’re extra-yummy when topped with raw almond butter.
- The coconut/palm sugar worked as I’d hoped and was a delicious replacement for refined sugar!
I made these with garbanzo (chickpea) flour, but you could try whole-wheat flour or any gluten-free flour. You can also make these with eggs instead of egg replacer, but I like the extra healthy boost from chia.
Chia Egg Replacer:
- For one egg equivalent, add 1 Tbsp. chia seeds to 3 Tbsp. water.
- Let sit for 15 minutes. Stir, then use as you would eggs in baking.
Carrot Breakfast Cookies (Vegan, Gluten-Free)
- 3/4 cup unsweetened applesauce
- 1/2 cup coconut/palm sugar
- 2 servings of chia egg replacer (see above)
- 2 cups grated carrots
- 1 cup garbanzo flour
- 1 1/2 cup steel cut oats
- 1/4 cup flaxseed meal
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 1 1/2 tsp. baking soda
- Preheat the oven to 375F.
- Make your chia egg replacer and let sit while you prepare the rest.
- Sift together all the dry ingredients in a medium-sized bowl.
- In a separate bowl, mix the applesauce and palm sugar.
- Add the chia egg replacer.
- Beat well for one minute.
- With a wooden spoon, mix in the carrots.
- Fold in the dry ingredients until fully incorporated.
- Place on a baking sheet lined with parchment paper.
- Spoon out in 1″ balls and flatten slightly or leave puffy (like I did) for more muffin-y cookies.
- Bake at 375F for 15 minutes. Enjoy!
Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.
Have you ever cooked with coconut/palm sugar?
Do you have a favorite replacement for refined sugar?bo
15 thoughts on “Carrot Breakfast Cookies (Vegan, Gluten-Free)”
These look pretty good. I think I’ll give them a try. Stop by and say hi 🙂
Thanks for stopping by! 🙂
Yep, love both coconut and palm sugar. Just bought unrefined dried cane juice yesterday for the first time and am eager to try it out. I’ve used palm sugar two ways, once in a cake( great for grating into drinks, Thai curries etc) and once in a liquid form in a jar, palm nectar I think it is. Anyway the jarred stuff seemed to ferment a bit but I used all of it and it didn’t negatively affect the raw food preparation in anyway. Great post!
Interesting! I’m curious about the jarred nectar ~ sounds like it would work well for raw energy bars. Thanks for stopping by!
I’ve never tried coconut/palm sugar but now I’m intrigued!!! I like that it’s a low GI food. What is the sweetness/taste factor like?
It’s sweet and tasty! It’s not as “bright” tasting as refined cane sugar, slightly mellower, but I’ve found it to be perfect for baking or as any other dry replacement (though I love my stevia, too!).
I’ve never tried coconut sugar before, but I’m going to keep my eye out for it now. I’ve tried agave, honey, sorghum, and various sugars, like turbinando, with some success.
Just threw a batch of these in the oven! I’m excited to try them! I added coconut, raisins, and walnuts to mine, as well as some protein powder! Fifteen more minutes until I get to try these beauties:)
Sounds great! I hope they turned out well ~ thanks for sharing your adaptation! 😀
These look interesting! Stupid question… Should the steel cut oats be cooked first?
Nope, uncooked 🙂 Hope they work out well for you!
anyone tried another type of flour? we are gluten free and avoiding beans of any description~
I haven’t for these, but maybe someone else out there can help you… 🙂