No-Bake Carrot-Cake Cookies

EASIER

VEGETARIAN

GLUTEN-FREE

Makes 10 cookies

These are very soft no-bake cookies. They’re also quite textural, too—that is, they’re chunky and coarse, not smooth and creamy. If you really want to take them over the top, spread a little softened cream cheese on each.

1 cup shredded carrots (about 2 medium carrots)

1 cup rolled oats

¾ cup unsweetened shredded coconut

½ cup pecan pieces

½ cup golden raisins

3 tablespoons maple syrup

½ teaspoon ground cinnamon

¼ teaspoon ground dried ginger

¼ teaspoon grated nutmeg

¼ teaspoon table salt, optional

1. Line 10 cups of a standard muffin tin with paper liners.

2. Place the carrots, oats, ⅓ cup of the coconut, the pecans, raisins, maple syrup, cinnamon, ginger, nutmeg, and salt, if using, in a food processor. Cover and process until the mixture comes together as a dough.

3. Spread the remaining coconut (approximately ⅓ cup plus a rounded tablespoon) on a plate. Open the processor; scrape down and remove the blade.

4. Form the mixture into 10 balls, each about the size of a ping-pong ball. Roll in the coconut, then drop into the prepared muffin cups and flatten each into a cookie. Cover with plastic wrap and refrigerate for at least 1 hour or up to 4 days.

Test Kitchen Notes

• Look for pre-shredded carrots in the produce section of most supermarkets.

• Feel free to swap out the pecans for whatever nut you prefer.

• To compensate for tree-nut allergies, substitute untoasted pumpkin seeds for the nuts.

• For an earthier if sweeter flavor, use ½ cup shredded carrots and ½ cup shredded parsnips.

• If you need to be 100 percent gluten-free, use certified gluten-free oats.

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Voilà! For a fuller breakfast with these cookies, make hard-boiled eggs. But don’t boil them—bake them. Put uncracked, large eggs in a mini muffin tin so the eggs don’t roll around. Bake in a 325°F oven for 30 minutes. Afterward, use kitchen tongs to transfer the eggs to a large bowl of ice water. Chill for 5 to 10 minutes, then peel—or store, unpeeled, in the refrigerator for up to 3 days.