What I did to create this recipe was look at existing carrot cake cookie recipes, then cross some of my favorite elements with our family recipe for carrot cake, which includes the likes of shredded coconut and fresh pineapple.
Slightly crunchy, a little salty, it has the chew factor, it has texture, a little bit of sweet offered up by the dried fruits, and a teeny bit of heat.
This particular recipe is an adaptation of the Rocky cookie which tastes a bit more tropical and uses no peanut butter.
A little sweet and a lot creamy with a full variety of textures.
Sweet chunks of red bell pepper meet with tart pieces of eggplant and meld together in the spices for a fantastic stew that is rich in vitamin c and fiber. The chewy little raisins reconstitute in the sauce and add yet another level of texture.
This cookie is hearty. It can be made with every ingredient in the list, or only a few of them. You can play with combinations for flavor such as pumpkin and walnut, or chocolate and cherries, or sunflower and raisin. Personally, I love to have a little bit of dark chocolate, lots of different fruits (prune, fig, raisin, cranberry), some wheat berries, a mixture of flours (barley and whole wheat)- a little bit of everything.
This cookie is similar to a morning glory muffin–packed with fiber, fruits and vegetables, whole grains, and warm spices.
You could top the frosted cakes with shredded coconut, or toasted coconut, or chunks of walnuts, or even lemon zest.