Carrot Cake Vegan Cookies!

These cookies were a big hit with my nieces and nephews. It was super easy to make and may be a fun fall favorite. You can get creative with whatever you want to put in them! raisins, nuts, seeds, flax, fruit and chocolate. Enjoy :)

carrot cookies.jpg

Ingredients

  • 1 cup quick-cooking oats

  • 1 cup white whole wheat flour, regular whole wheat flour or almond flour

  • 1 tsp. baking powder

  • 1 tsp. ground cinnamon

  • ½ tsp. fine sea salt

  • 1 ½ cups peeled grated carrots (about ½ pound)

  • 1 cup roughly chopped raw pecans or walnuts

  • 1/2 cup raisins, preferably golden

  • ½ cup maple syrup

  • ½ cup melted coconut oil or canola oil

Instructions:

  1. Preheat the oven to 375°F. Line a large rimmed baking sheet or 2 with parchment paper.

  2. In a large bowl, combine the oats, flour, baking powder, cinnamon, and salt. Then add carrots, walnuts, and raisins and stir to combine.

  3. Add in the maple syrup and coconut oil. Mix well

  4. Drop ¼-cup scoops of dough onto the prepared baking sheet, leaving several inches of space around each one. Use the palm of your hand to gently flatten each cookie to about ¾ inch thick.

  5. Bake until the cookies are golden and firm around the edges, ~20 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes.

    Makes ~14 cookies

Nutrition (1 cookie): Calories 198, Fat 12 g, Carbohydrates 21 g, Fiber 2 g, Protein 2 g, Sugar 11 g

carrot cookies 1.jpg