I love doughy things. I’ve said this before. The doughier the cookie, the better.
Over the years, I’ve developed a simple method to determine if my cookies are perfectly cooked, or should we say perfectly undercooked.
The art of creating the perfectly baked cookie you ask?
Insert: The Tilt Test
Step 1: Wait for the oven timer to go off
Step 2: Grab a creepy oven mitt (why does his arm look like a tree?) / cruel oven mitt (you realize you’re about to burn her face, right?)
Step 3: Open oven and grab the cookie sheet with one hand
Step 4: Slightly tilt the cookie sheet a little past a 45 degree angle but not to the point where the cookies fall off the sheet. If cookies are too doughy (therefore not done cooking), you will be able to see the effect gravity has on your cookie and the doughy top of the cookie will try to slide off from its bottom. If this happens, place cookies back in oven for 1 minute. Continue checking cookies every minute and remove from oven as soon as the cookie only moves slightly when tray is tilted. That is when the top of the cookie only slides away from the bottom of the cookie a tiny bit. Cookie should still be soft/slightly gooey to the touch.
Healthy Carrot Cake Cookies (Vegan)
makes 12 cookies
slightly adapted from Prevention RD
1/2 cup pecans, roughly chopped
3/4 cup ground flax seeds
1 cup white wheat flour (or whole wheat pastry flour)
1/2 cup old-fashioned rolled oats
3/4 tsp baking powder
1/4 tsp kosher salt
2 tsp cinnamon
1/3 cup raisins, packed
1 cup carrots, finely grated
3 Tbsp canola oil
1/2 cup pure maple syrup
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
Toast pecans in microwave for 1 1/2 minutes to 2 minutes stirring twice throughout cooking time. Remove from microwave and roughly chop.
Preheat oven to 325 degrees.
In a large bowl mix together flax, oats, flour, baking powder, salt, cinnamon, raisins, and pecans. In a separate bowl combine maple syrup, applesauce, canola oil, vanilla, and grated carrots. Pour wet ingredients into dry and mix well.
Scoop out 12 round cookies onto a non-stick cookie sheet. If desired, flatten dough balls a little. Bake for 13-15 minutes. I took mine out of the oven when they were still a little doughy(you know it). Allow cookies to cool on the cookie sheet. Store in a sealed container in the refrigerator.
Feel free to try out this healthier cream cheese frosting option!