Carrot Cake Oatmeal Cookies
These Vegan Carrot Cake Oatmeal Cookies are perfectly chewy and packed with nuts, dates & caramelized carrots! Part carrot cake part oatmeal cookies these little bites are decadent snack or breakfast cookies. Gluten-free Recipe. Nutfree option
Servings: 12
Ingredients
Dry ingredients:
- 1 cup almond flour
- 3/4 cups oats (old fashioned oats) , instant oats will work as well
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- good pinch of ground nutmeg, cardamom, all spice and cloves
For the wet ingredients:
- 2 teaspoons flaxseed meal
- 1.5 tablespoons warm water
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons oil
additions:
- 1/4 cup chopped dates
- 1/4 cup chopped pecans
caramelized carrots
- 1 1/4 - 1 1/2 cup grated carrots use more for more carroty. I hand grate the carrots so a small grated size
- 1 tablespoon brown sugar
- 1 tablespoon maple syrup
- raw pistachios or pecans for topping
Instructions
- Mix the dry : In a bowl, mix in the almond flour, oats, baking powder, salt, and the spices and mix well.
- Make the flax egg: In another small bowl, mix the flaxseed meal and water. Mix well and let it sit for 5 minutes to thicken.
- Then add in this flax egg, maple syrup, vanilla, and oil to the dry ingredients in the bowl and mix well to combine. Add in the pecans and dates.
- Caramelize the carrots by adding the carrots to a skillet with the maple syrup and sugar and cook until the maple and sugar thicken and the carrots caramelize a little bit.
- Cool this mixture for 3-4 minutes then add to the bowl with the dough. Mix everything really well. Then refrigerate to chill for at least 20 minutes. The dough is pretty sticky so you want to refrigerate so that the oats absorb some of that stickiness from the extra moisture.
- Take the bowl of the dough out of the fridge and oil your hands using a cookie scoop or a spoon, take about 1 1/2 tablespoons or more worth of the dough. Roll it into a ball and then flatten it on a parchment-lined baking sheet.
- Top it with either pistachios or pecans and flatten it really well. I love pistachios with the carrot cake flavor here. The cookie is going to expand so you want to flatten them to about 1/4 inch or less thickness.
- Preheat the oven to 340 degrees Fahrenheit (171 c ) then bake the cookies for 16-19 minutes depending on the size and the thickness of the cookie.(bake at 330 deg F (165c) if using darker or thinner baking sheets as almond flour tends to brown easily)
- The cookies will be soft when they are just baked. Let them cool for 5 minutes on the sheet then remove them from the sheet and let them cool completely. Store on the counter for the day and in the refrigerator for up to 2 weeks.
Video
Notes
Nutfree: you can use oat flour instead of almond flour. You will need 1/2 to 3/4 cup of oat flour. Omit the pecans and add in some chopped pumpkin seeds hemp seeds or other seeds of choice instead
Oilfree: omit the oil and add in 1 tablespoon more maple syrup.
Variations: add whatever you like adding to your carrot cake. Some shredded coconut, or some chopped pistachios or candied pineapple, candied ginger etc
Nutrition
Calories: 158kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 136mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2229IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg