Carrot Cake Cookies

1 and 1/4 cup (240 grams) brown sugar
3/4 cup (170 grams) margarine
1 tsp vanilla extract
2 and 1/2 cups (315 grams) flour
1 tsp baking soda
Pinch salt
3/4 cup (75 grams) shredded carrots
1 Tbsp soy milk (if needed)

spices:
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
-OR-
1 Tbsp instant chai spiced tea (Blue Lotus Roobios is perfect for this)

Preheat oven to 350 degrees F.

Cream together the brown sugar and margarine with an electic mixer (stand or hand mixers work) until smooth. Add the vanilla, baking soda, salt, and spices. Mix well. Sprinkle in the flour a little at a time and mix to form a coarse crumb. Once the flour is incorporated well into the margarin mix, add the carrots. Mix until a stiff batter forms. If too dry, add soy milk to get desired consistency. Cookie dough should be soft and tacky.

Scoop cookie dough out into roughly 14 balls. Arrange on a lightly greased cookie sheet about 5 cm apart from each other. Bake the cookies in the preheated oven for 13-14 minutes, until edges are slightly golden brown. Allow cookies to cook in the cookie sheet for 5-10 minutes before transfering to a cooling rack.

Options: -Frost if desired with a thin powder sugar frosting. -Add raisins, chocoate chips, or other dried fruit or seeds as desired.