Carrot Cake Cookies
Ingredients
The cookie dough
-
2
tablespoons
ground flaxseed
-
5
tablespoons
warm water
-
1
cup
oat flour
-
1
cup
whole rolled oats
-
½
cup
almond flour
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
1
teaspoon
cinnamon
-
½
teaspoon
nutmeg
-
½
teaspoon
sea salt
-
1
cup
grated carrots
-
½
cup
almond butter
-
¼
cup
coconut oil
-
½
cup
maple syrup
-
1
teaspoon
vanilla extract
-
⅓
cup
chopped walnuts or pecans
Optional frosting
-
½
recipe
Vegan Cream Cheese Frosting
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Mix the ground flaxseed and warm water in a small bowl and let it thicken for 5 minutes.
- In a large bowl, combine the oat flour, rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a medium bowl, mix the grated carrots, almond butter, melted coconut oil, maple syrup, and vanilla extract. Stir well and add the flaxseed mixture.
- Combine the wet and dry ingredients, folding until just mixed, then fold in the walnuts or pecans.
- Scoop ¼ cup of dough for each cookie onto the baking sheets.
- Bake one sheet at a time for 20 to 24 minutes or until the edges are browned.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- If desired, frost with cream cheese frosting once the cookies are completely cool.
Nutrition Facts (estimated)
Servings
12
Calories
200
Total fat
9g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
0mg
You might also like