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Carrot Cake Cookies

Reviewed: Jan. 31, 2013
I have made this recipe twice. Once as written and then again as gluten and egg-free. I replaced the flour with rice flour only needing 1.5 cups and made a 1/2 c. slurry of flax meal/hot water for an egg replacement (my first time doing so). I also used half as much sugar the second time. Both times I simmered the raisins in the pineapple juice until most of it had been absorbed (15 mins) which made the raisins plump and melt into the cookie instead of standing out on their chewy own. I think this makes them more tolerable to those who are not raisin fans. I imagine this made the batter sweeter so you don't have to use as much sugar which is more preferable. A good cookie that seems relatively adaptable to substitutions. We will keep it. Our 4yr old loved the second batch.
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