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!
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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