Carrot Cake Cookies
Cook Time
20 to 24 minutes
Rating
4.97 out of 5 stars
(57)
Ingredients
12 servings
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
- 1 cup oat flour
- 1 cup additional 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 (about 3 medium)
- ½ cup almond butter
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup chopped walnuts or pecans
- 1/2 recipe Vegan Cream Cheese Frosting, optional
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Preparation
Step 1
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
Step 2
In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
Step 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.
Step 4
In a medium bowl, combine the carrots, almond butter, coconut oil, maple syrup, and vanilla and stir well. Add the flaxseed mixture and stir well to incorporate.
Step 5
Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts.
Step 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.
Step 7
When cookies are completely cool, pipe with cream cheese frosting, if desired.
Step 8
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Chef's notes
These carrot cake cookies are soft and puffy, almost like a muffin top. The amount they puff up varies based on the exact ingredients you use.
It’ll be tempting to underbake them. Don’t! When they’re beginning to brown around the edges, they’re ready. If the cookies are underdone, they’ll end up very soft and crumbly.
Don’t reach for one right away. These soft-baked cookies are fragile when they first come out of the oven, but they firm up as they cool.
If you want to frost them, allow them to cool completely first. Otherwise, the frosting will melt.
Freeze the extras. These carrot cake cookies freeze perfectly. To thaw, leave them in the fridge overnight, or let them sit for an hour at room temperature.
