Carrot coconut cake-cookies

biscotti morbidi carota e cocco.jpg

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I use the proverb “good things come in small packages” often, I think it’s quite true. The size of a thing does not properly expresse its value, or, in this specific case, its goodness. I strongly suggest you guys to look at the good old recipe –carrot cake– and give it a new look: carrot cake cookies. These carrot (and coconut!) cookies bring all the great qualities of a classic carrot cake, such as flavor, texture and moistness but just in a smaller size. They’re uncomplicated, perfect to feed a crowd with basically no fuss!

Ingredients for about 24 cookies

2 eggs at room temperature
120 gr. of coconut oil, melted
110 gr. of sugar (or a bit less)
100 gr. of pastry flour
90 gr. of whole-wheat pastry flour
60 gr. of unsweetened shredded coconut
2 medium carrots, peeled and shredded *
1 tsp. of baking powder
¼ tsp. of powdered cinnamon
¼ tsp. of powdered nutmeg (or less, to taste)
A pinch of salt
Chocolate chips, optional

Directions

Preheat oven to 180° and line a baking sheet with parchment;
In a bowl of an electric mixer, beat coconut oil and sugar until light and fluffy;
Add eggs, one at a time, until incorporated;
In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Add dry ingredients to the wet mixture until well combined;
Stir in carrots, coconut and chocolate chips and mix until just combined;
Drop dough by rounded tablespoonfuls onto the baking sheet. Bake until golden, 15 to 18 minutes. Let cool down completely
* to shred the carrots make sure to use a grater and NOT an electric mixer!

Biscuits aux carottes et coco

carrot cake cookies.jpg

Ingrédients pour environ 24 biscuits

2 œufs à  température pièce
120 gr. d’huile de noix de coco, fondue
110 gr. de sucre de canne (ou un peu moins)
100 gr. de farine à pâtisserie
90 gr. de farine de blé entier
60 gr. de noix de coco râpée (non sucré)
2 carottes moyennes, pelées et râpées *
1 c. à té de poudre â pate
¼ c. à té de cannelle en poudre
¼ c.  à té de noix de muscade en poudre (ou moins, au goût)
Une pincée de sel
Pépites de chocolat, facultatif

Étapes

Préchauffez le four à 180 ° et tapissez une plaque à pâtisserie avec papier parchemin;
Dans le bol d’un mélangeur électrique, fouettez l’huile de coco et le sucre jusqu’à obtenir une texture légère et mousseuse;
Ajoutez les œufs, un à la fois, jusqu’à ce qu’ils soient bien incorporés;
Dans un autre bol, tamisez la farine, la poudre à pâte, la cannelle, la noix de muscade et le sel. Ajouter les ingrédients secs au mélange humide jusqu’à ce que le tout soit bien homogène;
Incorporez les carottes, la noix de coco et les pépites de chocolat et mélangez pour bien les incorporer. Mettez la pâte au frigo pour environ 30 minutes;
En utilisant une cuillère à table (ou une cuillère à crème-glacé) disposez les biscuits à intervalles réguliers sur la plaque. Cuisez au four jusqu’à ce que doré, de 15 à 18 minutes. Laisser refroidir complètement.

* Pour râper  les carottes, utilisez une râpe et NON le mixeur!

Biscotti soffici alle carote e cocco

carrot cake cookies.jpg

 

Ingredienti per circa 24 biscotti

2 uova a temperatura ambiente
120 gr. di olio di cocco, liquido
110 gr. di zucchero di canna (o un po ‘meno)
100 gr. farina 00
90 gr. di farina integrale
60 gr. di cocco disidratato  (non zuccherato)
2 carote medie, pelate e grattugiate *
1 cucchiaino di lievito per dolci
¼ cucchiaino di cannella
¼ cucchiaino  di noce moscata (o meno, secondo il vostro gusto)
Un pizzico di sale
Gocce di cioccolato, facoltative

Procedimento

Preriscaldate il forno a 180 ° e rivestite una teglia con carta da forno;
Nella ciotola di un mixer ( o a mando con una frusta) montate l’olio di cocco e lo zucchero fino ad ottenere una consistenza leggera e spumosa;
Aggiungete le uova, una alla volta, finché non saranno ben incorporate;
In un’altra ciotola setacciate la farina, il lievito, la cannella, la noce moscata e il sale. Aggiungete gli ingredienti secchi a quelli umidi e mescolate fino a quando non saranno ben incorporati;
Aggiungete le carote, il cocco e le gocce di cioccolato e mescolate per incorporarli bene; Mettete l’impasto in frigo per circa 30 minuti;
Aiutandovi con un cucchiaio  (o un cucchiaio da gelato) formate i biscotti e sistemateli nella teglia a  intervalli regolari. Cuocete  i biscotti fino a quando non saranno leggermente dorati, per circa 15 a 18 minuti. Lasciateli raffreddare completamente.

* Per grattugiare le carote usate una grattugia e NON il frullatore!

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