Carrot Cake Cookies
These carrot cake cookies are soft, moist, and warmly spiced. Made with oat flour, almond butter, and flaxseed, they're (secretly) healthy enough to eat for breakfast or a snack. Top them with cream cheese frosting for a more decadent treat!
Ingredients
- 2 tbspGround Flaxseed
- 5 tbspWarm Water
- 1 cupOat Flour
- 1 cupadditional whole rolled oats
- 0.5 cupAlmond Flour
- 0.5 tspBaking Powder
- 0.5 tspBaking Soda (Sodium bicarbonate)
- 1 tspcinnamon
- 0.5 tspnutmeg
- 0.5 tspSea Salt
- 1 cupcarrots ((about 3 medium)), grated
- 0.5 cupAlmond Butter
- 0.25 cupCoconut Oil, melted
- 0.5 cupMaple Syrup
- 1 tspVanilla Extract
- ⅓ cupwalnuts or pecans, chopped
- 0.5recipe Vegan Cream Cheese Frosting ( ), optional
Instructions
- 1
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- 2
In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- 3
In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- 4
In a medium bowl, combine the carrots, almond butter, coconut oil, and maple syrup, and vanilla and stir well. Add the flaxseed mixture and stir well to incorporate.
- 5
Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts.
- 6
Scoop ¼ cup of batter for each cookie onto the baking sheets. Bake, one sheet at a time, for 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
- 7
When cookies are completely cool, pipe with cream cheese frosting, if desired.