Description
These carrot cake cookies are soft, moist, and warmly spiced, made with wholesome ingredients like oat flour, almond butter, and flaxseed. They are nutritious enough to enjoy for breakfast or as a snack. For a more indulgent treat, top them with creamy vegan cream cheese frosting.
Ingredients
Dry Ingredients
- 2 tablespoons ground flaxseed
- 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
Wet Ingredients
- 5 tablespoons warm water
- 1 cup grated carrots (about 3 medium)
- ½ cup almond butter
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Add-ins
- ⅓ cup chopped walnuts or pecans
- ½ recipe Vegan Cream Cheese Frosting (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prepare for baking.
- Prepare Flaxseed Mixture: In a small bowl, combine the 2 tablespoons ground flaxseed with 5 tablespoons warm water and let it thicken for 5 minutes, creating a flax egg substitute.
- Mix Dry Ingredients: In a large bowl, stir together oat flour, whole rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt until well combined.
- Combine Wet Ingredients: In a medium bowl, mix grated carrots, almond butter, melted coconut oil, maple syrup, and vanilla extract thoroughly. Then add the thickened flaxseed mixture and stir well to incorporate.
- Combine Wet and Dry: Add the wet mixture to the dry ingredients and gently fold until just combined to avoid overmixing. Then fold in the chopped walnuts or pecans.
- Scoop and Bake: Using about ¼ cup of batter per cookie, drop onto the prepared baking sheets. Bake one sheet at a time for 20 to 24 minutes until edges are lightly browned and cookies are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Frosting: Once cooled, pipe vegan cream cheese frosting over the cookies, if desired, for a decadent finish.
Notes
- These cookies are soft and puffy, similar to muffin tops.
- The amount they puff up may vary depending on the specific brands and freshness of your ingredients.
- For a nut-free version, substitute almond butter and walnuts with sunflower seed butter and seeds.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 20-24 minutes per batch
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
