LOOK AT THAT RAISIN! Peanut Butter Carrot Cake Cookie Recipe

April 17, 2014

You’d think as a Jew I would take this season to create something Passover inspired. But if you’re not yet aware, matzo leaves a lot to be desired. And by “a lot” I mean everything. So I’ve momentarily abandoned my heritage in the interest of you, my faithful Easter loving readers. My birthday’s on the horizon, you can thank me then. For Easter this year I wanted to create for you something traditional, yet twisted, and maybe even a little funny. Yes, funny. Because hey, if your family gathering goes awry at least you’ll have a funny little dessert to lighten the mood. And if they don’t laugh at these ‘Look at that raisin! Peanut Butter Carrot Cake Cookies’ then they don’t do deserve to eat them. Kidding. They can still eat them. They’ll just be eating them with a frown. Poor them. Now the key to these amazingly delicious cookies is topping them with the most giant raisins you can find. These have to be large because they have to make you exclaim, LOOK AT THAT RAISIN! That means those wimpy shriveled ‘raisins’ that come in the snack size cardboard boxes of yore just aren’t going to cut it. We’re celebrating Jesus Christ here, for god’s sake! Celebrate the man with the raisins he deserves! The second key to these cookies is the peanut butter frosting. Look, you may not think that peanut butter goes with carrot cake but this is where the twist comes in… IT DOES. It goes. It goes addictively well. It goes so well that you’ll smack yourself for not thinking of it many Easters ago. But I’m going to dare to speculate that you may not believe my claim. And if you were standing in front of me I’d see in your eyes a temptation to substitute traditional cream cheese frosting for this peanut butter frosting but I warn you DO NOT DO THAT. Don’t untwist the twist. It’s just bad juju. Especially on this very sacred holiday. The third and last key to these cookies is to make them exactly as I instruct you to. Which means you’re going to make them small. You may be thinking, “But my family likes LARGE cookies; plate-size big-as-your-head cookies!” And I really don’t care. You’re going to make these small. Bite-size. Cute. Like a bunny. And they’re going to be so insanely delicious, so moist, so spicy, carroty, and crave-able that you won’t even realize that they’re actually gluten-free. Cookies for everyone. Now hop to it and tie that Easter apron on. It’s time to make some cookies.

Look at that raisin! Peanut Butter Carrot Cake Cookies

Servings: About 24 cookies

Time: 30 minutes

Difficulty: Easy

5 Tbsp unsalted butter, softened

1 cup almond flour

1/2 cup gluten-free oats

1/3 cup toasted coconut

1/3 cup carrots, shredded

1 egg

4 Tbsp brown sugar

1 Tbsp honey

1 tsp baking powder

1 tsp vanilla

1/2 tsp sea salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1. 1. Pre-heat the oven to 350º. In the bowl of a stand mixer, cream the butter till soft. Add the egg, honey, and vanilla and continue mixing.
2. 2. In a separate bowl mix together all the dry ingredients. Add the dry mixture to the wet and mix until well incorporated. Add the carrots and continue mixing.
3. 3. Using a mini ice cream scoop make teaspoon sized rounds of batter on a greased cookie sheet. Bake for 8-10 minutes or until the edges begin to brown. Remove from oven and allow to cool.
4. 4. Frost cookies with a dollop of Peanut Butter Frosting from The Dollop Book of Frosting: Sweet and Savory Icings, Spreads, Meringues, and Ganaches for Dessert and Beyond and place one GIANT raisin in the center of each. Look at that raisin, Ma!

  Oh, you want the Peanut Butter Frosting recipe TOO? Sheesh! Ok, but only because you won't have lived till you've tasted this Peanut Butter Frosting. And I want you to live. So here you go. And don't forget where you can find even more seductive frosting recipes just like this one. *Ahem* ↑ *Ahem*

Peanut Butter Buttercream

1/2 cup unsalted butter, softened

3/4 cup creamy peanut butter

1 teaspoon pure vanilla extract

1 1/2 cups powdered sugar

Cream butter by placing it in the mixing bowl fitted with the paddle attachment and mix on low speed, about 2 minutes until smooth. Add in peanut butter and beat until smooth, about 3 minutes. Add vanilla and continue mixing an additional minute. Add sugar and mix until light and fluffy, about 5 minutes.

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