3 cups of carrot/apple pulp
1/2 cup of raisins, soaked
1 cup of chopped and soaked dates
water for soaking dates & raisins
1/3 cup of walnuts (optional)
dash of cinnamon, allspice, ginger, nutmeg
From juicing 9 large carrots and 4 apples, leftover was around 2-3 cups of carrot/apple pulp. You can store the pulp in the fridge for a day.
First soak raisins and dates for 30 minutes. Chop the dates so they incorporate evenly in the blender. Save the water from soaking dates and raisins.
Add spices, raisins, dates, some of the leftover water, then add pulp and walnuts to the blender or food processor. Blend ingredients to achieve cookie dough consistency. Add water as needed.
Once you achieve the consistency, roll onto dehydrator sheet or tray into a cookie shape, or ball. Dehydrate batch of cookies for 2-3 hours at 100 degrees.
You can make a raw vegan frosting for the carrot cookies, and I highly recommend Fullyraw Kristina's Carrot cake frosting recipe. Find her youtube channel for the recipe.