Start by preheating your oven to 350 degrees. In a large mixing bowl, combine all dry ingredients – flour through spices – and set aside.
Using a mixer, beat Earth Balance and sugars together until it is fluffy and creamy. Continue to beat slowly as you add the banana, vanilla, and milk.
Add flour mixture to the wet mixture, and mix until just combined. Grate carrot, and then fold carrots and raisins in with a spatula. (Walnuts would also be good here!)
Using a cookie scoop or tablespoon, scoop cookies evenly onto a greased sheet pan. You’ll need to do two rounds of cooking since this recipe makes two dozen.
Bake for 10 minutes or until bottoms are golden brown. Remove cookies from oven and allow them to cool completely on a cooling rack.
They are delicious enough on their own, but I’d recommend taking them one step further. If you want to keep it simple, spread (vegan) cream cheese on the top of the cookie as a frosting.
But why stop at one cookie when you can eat two? Spread a generous amount of cream cheese on the bottom of one cookie, and then top it with a second cookie – bottom side toward the cream cheese again.
Take a bite. Make sure to keep breathing.
These are everything dessert should be – sweet, light, and so satisfying. I served these at my mom’s group and the whole batch was gone within a day.
Don’t skimp on the cream cheese – you will thank me.Powered by Recipage