Carrot Cake Oatmeal Cookies
Ingredients:
1 cup instant oats
¾ cup oat flour
2 tsp baking powder
1 ½ tsp ground cinnamon
⅛ tsp salt
2 tbsp coconut oil, melted and cooled slightly
1 egg replacer
1/2 tsp vanilla paste or 1 tsp vanilla
3/4 cup organic cane sugar or alternative
1/2 cup plant milk
1/4 cup shredded coconut
1/2 cup raisins
1/2 cup chopped walnuts
1 cup shredded carrots
Directions:
1. Combine dry ingredients (oats, oat flour, baking powder, & salt) in a bowl and mix.
2. Whisk together wet ingredients (egg replacer, coconut oil, vanilla, milk) in a separate bowl.
3. Pour wet ingredients into dry and stir until combined.
4. Fold in coconut, raisins, walnuts and carrot pulp.
5. Refrigerate dough for at least 30 mininutes.
6. Scoop 14 cookies on to lined baking tray and flatten with spoon.
5. Bake at 325° for 15-20 minutes.
6. Cool on baking sheet.
Store in an airtight container.
Carrot cake oatmeal cookies offer a fantastic way to combine health-conscious ingredients with delicious flavors. Using instant oats and oat flour as the base not only ensures a hearty texture but also adds fiber that supports digestion and sustained energy. Incorporating shredded carrots enhances the cookies with natural sweetness, vitamins, and antioxidants, making them a nourishing treat. The inclusion of warming spices like ground cinnamon contributes to a comforting aroma and ups the antioxidant benefits. Choosing coconut oil over traditional butter introduces healthy fats that support heart health and metabolism. The recipe’s use of plant milk and an egg replacer also caters to vegan diets and those with dairy or egg allergies. Adding raisins and chopped walnuts introduces natural sweetness and a satisfying crunch, boosting the cookies' nutritional profile with iron, magnesium, and omega-3 fatty acids. Shredded coconut amplifies the tropical notes and adds texture. For best results, refrigerate the dough to allow flavors to meld and ensure the cookies hold shape when baked at 325°F for 15–20 minutes. Storing finished cookies in an airtight container maintains freshness, making them an ideal on-the-go snack. This recipe aligns perfectly with healthy dessert trends by offering a plant-based, nutrient-dense, and fiber-rich option. It caters well to those seeking #vegancookies and #healthydesserts without sacrificing taste or texture. Whether for breakfast indulgence or a midday pick-me-up, these carrot cake oatmeal cookies deliver wholesome goodness with every bite. Experiment with other mix-ins such as chopped dates, dried cranberries, or seeds to customize the cookies to your personal tastes. For an extra treat, try adding a light drizzle of vegan icing or a sprinkle of powdered sugar on top. Overall, these cookies combine ease of preparation, delicious flavor, and health benefits, making them a versatile favorite in the vegan dessert repertoire.
OMG these look so good! Definitely adding them to my baking list. Love the healthy twist with carrots!