Vegan Carrot Oatmeal Cookies
Wholesome and delicious, these vegan carrot oatmeal cookies are the perfect treat for any time of day. Perfect for a nutritious snack or breakfast on-the-go!
Ingredients
- 2 tbsp ground flaxseed
- 5 tbsp water, warm
- 1 cup oat flour
- 1 cup additional whole rolled oats
- 1/2 cup all purpose flour
- 1 cup granulated sugar
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup grated carrots, (approximately 2-3 carrots)
- 1/2 cup chunky almond butter (you can substitute smooth if you can't find chunky
- 1/4 cup coconut oil, melted
- 2 tsp pure vanilla extract
For the cream cheese frosting:
- 3 oz 3 oz vegan cream cheese
- 1 tbsp vegan butter
- 3/4 cup powered sugar
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, combine the flaxseed with 5 tablespoons of warm water. Stir to combine and set aside for 5 minutes.
- In a medium-sized mixing bowl, add the oat flour, rolled oats, all-purpose flour, sugar, cinnamon, nutmeg, baking soda, baking powder and salt. Whisk to combine.In a large mixing bowl, add the grated carrots, almond butter, melted coconut oil, flaxseed mixture and pure vanilla extract. Stir well until combined.
- Add the dry ingredients to the wet and stir until combined. Scoop 1/4 cup of batter (I like to use a cookie scoop) and form it into a ball using your hands. Place it on the parchment paper and press down slightly. Bake the cookies for 15-17 minutes or until the bottoms are golden brown.Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool throughly.
- For the cream cheese frosting:Add the vegan cream cheese, vegan butter and powdered sugar to a bowl. Beat with an electric mixer or stand mixer until combined. Pipe the frosting onto the throughly cooled cookies.
Tried this recipe?Let us know how it was!