Oatmeal Carrot Cake Cookies
Classic carrot cake flavors in a new vehicle: soft and chewy oatmeal cookies. Delicious and totally guilt-free. Vegan. Gluten free. Oil free. Can also be made nut free.
Ingredients
- 2 cups rolled oats
- 3/4 cup oat flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/3 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 cup plant milk
- 1/2 cup almond butter
- 1/4 cup + 2 tbsp coconut sugar
- 6 tbsp maple syrup
- 2 flax eggs
- 1 tsp vanilla
- 1/2 cup softened carrots
- 1/2 cup chopped pecans or walnuts
- 1/4 cup raisins
Notes
- To make your own oat flour, simply grind up oats in a blender or food processor.
- If allergic to tree nuts, can sub with peanut butter or a seed butter like sunflowers seed butter or tahini. Also, omit pecans and walnuts
- Regular sugar can be used in place of coconut sugar.
- To make one flax egg, combine 1 tablespoon ground flax meal with 2 tbsps water. Let sit 5-10 minutes.
- Carrots can be softened in the microwave, boiled or steamed. I prefer chopped carrots but for picky toddlers, you can grind down in a food processor or nutribullet/ninja. Pureeing may change the texture of the mix. If too runny, add 1 tablespoon of oat flour at a time to thicken it.