These drop cookies have an old-fashioned taste. The difference between these and sugar cookies is the carrots, which give the cookies colourful eye appeal and vitamin A. Its another good way to add extra veggies into a child's diet. Which seems to be the craze right now - disguising veggies into foods. I'm all for pureeing veggies into soups/sauces/cookies etc. as an extra punch to a child's diet. But I'm not for doing this exclusively. I think children need to learn to eat their vegetables and discover which veggies they like and don't like. Us mommies won't always be around them to 'disguise' vegetables into their foods. They need to learn to eat them!!
Here is a recipe that I veganized. It is adapted from the cookbook "Better Baby Food" by Daina Kalnins and Joanne Saab. It is a Canadian Cookbook made for The Hospital For Sick Children. I've sent a batch of these now and again to my son's kindergarden class. The teacher mentions how these 'carrot' cookies always raise a stir amongst his peers. ha ha But the end result is they always get eaten!
1/2 cup vegan margarine
1 cup packed brown sugar
egg substitute to equal one egg. (I use flax meal)
1 cup shredded carrots (about 2 medium)
1 1/2 cups white flour
1 cup whole wheat flour
1tsp ground cinnamon
1 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp salt
Preheat oven to 400 F. With an electric mixer, cream together marg with sugar until light and fluffy. beat in egg substitute and carrots. In another bowl, combine flours , spices, and baking powder. Gradually stir into creamed mixture, blending well after each addition. Drop cookies onto baking sheets, press down with fork. Bake for 15 minutes.