Vegan Carrot Cake Oatmeal Cookies

To all my carrot cake lovers, you can now enjoy carrot cake in cookie form. I love how I can get two desserts in one! It’s the perfect portion and an easy grab and go dessert, breakfast, or snack. These vegan carrot cake oatmeal cookies are a little healthier than carrot cake. They are made with whole wheat pastry flour, oats, coconut oil, flaxseed, craisins, and of course carrots. You can swap out the craisins for raisins or leave them out. Also, feel free to add whatever chopped nuts if your heart desires. I personally am not a fan of cream cheese frosting, but if you are, you can make a vegan cream cheese frosting and drizzle it on top of these cookies. These cookies are so delicious, soft, moist, and perfect for summer! Vegan Carrot Cake Oatmeal Cookies Vegan Carrot Cake Oatmeal Cookies Vegan Carrot Cake Oatmeal Cookies Vegan Carrot Cake Oatmeal Cookies Vegan Carrot Cake Oatmeal CookiesVegan Carrot Cake Oatmeal Cookies
Makes 20 cookies

1 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup coconut oil, melted and cooled to room temperature
1/2 cup brown sugar
1/4 cup organic granulated sugar
1 flax egg (1 Tbsp ground flax seed + 3 Tbsp warm water)
2 tsp vanilla extract
1 cup shredded carrots
1 cup old fashioned oats
1/2 cup unsweetened shredded coconut or flakes
1/2 cup craisins

Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside. Make flax egg by combining the ground flax seeds with warm water in a small bowl. Set aside for 5 minutes.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add flax egg and vanilla extract and beat until well combined. Next, add the shredded carrots. Mix until combined.

Slowly add flour mixture until just combined. Do not over mix. Stir in oats, coconut, and craisins.

Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

Enjoy! Store leftovers in an airtight container.

(Recipe adapted from Two Peas and Their Pod)

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