Desserts Recipes

Unity Cookies

June 15, 2016

It’s been a sad week for Orlando. It’s hard to know what to do without feeling helpless. I took the advice of the New York Times Cooking email this week to “just bake.” Sunday night I made s’mores cupcakes from the Vegan Cupcakes Take Over the World cookbook. They were delicious but in my sadness I forgot to add soy milk until the end, so they looked like lumpy Hobbit treats after I baked them.  On Monday my daughter decided she wanted a cookbook for kids so she checked out two from the library – one is vegetarian and the other is, fittingly, a Disney Princess cookbook.  I didn’t have high hopes for it, but she actually made a broccoli quiche that was quite good, and I was so proud of her. The Mulan lo mein noodles she made for dinner last night were less of a success (with 1/2 tsp. of soy sauce in the recipe, how could they be?). However, we also liked these cookies, which I’ve adapted here. And guess what – they are also pretty good for you.

I’m calling them unity cookies because, like our city, they bring together ingredients that originated from all over the world: carrots (Asia, reached Europe through Middle East), cranberries and pecans (Native American), apple (Central Asia), and oats (Europe). The flavors all come together in the end. They are slightly crunchy and soft and chewy inside. They have enough sugar in them that you don’t feel sad and deprived when you eat them. And the original recipe came from a Disney cookbook. Binge away. Hug your family members and friends and be grateful to be alive. Then, see what else you can do to help.

Unity Cookies

Unity Cookies


  • 1 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 cup lightly packed brown sugar
  • 1/4 cup melted shortening (I used Earth Balance)
  • 1 egg
  • 1 cup rolled oats
  • 1 cup grated carrots
  • 1/2 cup grated apple
  • 1/2 cup chopped pecans
  • 1/3 cup dried cranberries or other dried fruit


  1. Preheat oven to 375 F.
  2. In a small bowl, mix together flour, baking powder, salt, and cinnamon.
  3. In a larger bowl, beat the egg. Add melted shortening (cooled slightly) and brown sugar and stir together.
  4. Mix dry ingredients into wet ones.
  5. Stir in oats, carrot, apple, pecans, and dried fruit until well combined.
  6. With damp hands, form into balls and place on parchment-lined baking sheet, 1 inch apart.
  7. Bake 12-14 minutes until golden brown.
  8. Allow to sit in pan for 2 minutes before cooling on wire rack.
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