I'm going to admit that I was pretty excited when I started reading Dorie Greenspan's introduction to her recipe for Gingered Carrot Cookies, "I wanted to make the cookie equivalent of carrot cake," says Dorie. "Yes, fantastic idea!" I agreed mentally. Carrot cake is a huge favorite in our house. As I've mentioned before (picture included), we had carrot cake for our wedding, and it's often the cake of choice for my husband's birthday. My longtime recipe is for a carrot bundt cake, but we also loved Dorie's Bill's Big Carrot Cake (or at least my adapted version of it.)
Reading Dorie's account further, I learned that although she used far too few carrots to approximate carrot cake's intense carroty goodness, she decided the "scone-like" cookies that resulted were keepers. Well, alright then, even though these cookies were not going to replicate our favorite cake after all, we happen to love scones, so I figured we'd do fine with these cookies, especially if I served them for breakfast!
- These cookies were chosen this week for the Tuesdays With Dorie baking group by my long distance baking buddy Natalia of the lovely blog Gatti, Fili e Farina and you can find the recipe on her cookie post.
- My husband is a confirmed coconut-phobe, so I omitted the recipe's coconut and bumped up the carrots and the pecans to compensate.
- For about a quarter of the flour, I used oat flour.
- I reduced the total volume of sugar, used a combination of dark muscovado and palm sugar. To make up for the reduction in liquid (the sugar bakes as a liquid) I threw in a spoonful of creamy yogurt.
- I formed my cookies a bit bigger, getting an even dozen from my half batch of dough.
I sampled a cookie warm from the oven and enjoyed the subtle flavor of these cookies. They were slightly sweet and had a bit of a tang from the yogurt and the ginger. The texture was moist and wonderfully soft from the oats. I think they'd be even better with a bit of butter, but what isn't, really?
My husband tried them the next morning for breakfast. His vote: very good. I've gotta say, though, now I'm in the mood for real, honest-to-goodness carrot cake!