Carrot Cake Oatmeal Cookies (vegan, refined sugar free)

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!

Carrot Cake Oatmeal Cookies (vegan, refined sugar free)

Moist and perfectly sweet, these carrot cake oatmeal cookies are the perfect treat that is filling and made with wholesome ingredients!

Print Recipe

Ingredients

• 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 (or avocado oil)
• 1/2 cup coconut sugar (or brown sugar)
• 1/4 cup pure maple syrup
• 1 flax egg (1 Tbsp ground flax seed + 3 Tbsp warm water)
• 2 tsp vanilla extract
• 1 cup shredded carrots
• 1 1/3 cup old fashioned oats
• 1/2 cup unsweetened shredded coconut or flakes
• 1/2 cup craisins

Instructions

• 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 to thicken.
• 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, coconut sugar, and maple syrup, mix with the paddle attachment 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 using a cookie scoop (1.5 Tbsp) onto prepared baking sheet. Bake for 12-15 minutes or until cookies are slightly golden around the edges and set. Let cookies cool on the pan for 15 minutes. Transfer cookies to a cooling rack to cool completely.
• Enjoy! Store leftovers in an airtight container.

Servings: 20 cookies

Author: valeria.chao