Carrot Cake Cookies
User Reviews
4.9
Carrot Cake Cookies
Description
These cookies feature a blend of oat flour, almond flour, and rolled oats for a hearty yet tender crumb. The ground flaxseed mixed with warm water acts as an egg substitute, helping bind the ingredients. Fresh grated carrot adds natural moisture and a subtle sweetness, while almond butter and coconut oil contribute richness and softness. The inclusion of maple syrup sweetens the dough naturally, and warm spices like cinnamon and nutmeg deepen the flavor profile.
Baking at 350°F, the batter scooped generously forms cookies that puff and brown around the edges, creating a soft center with a slightly crisp exterior. The optional vegan cream cheese frosting adds a creamy, tangy contrast that echoes classic carrot cake flavors. These cookies serve well as a comforting snack or dessert and can be made without frosting for a less sweet option.
Variations in the ingredients, especially the gluten-free flours or nut butters used, can influence how much the cookies rise and their texture, so it's helpful to monitor them as they bake. Cooling them on the tray before transferring helps retain their shape and texture.
Ingredients
- 2 tablespoons Flaxseed ground
- 5 tablespoons water warm
- 1 cup oat flour
- 1 cup rolled oats additional, whole
- ½ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt sea salt
- 1 cup carrot about 3 medium, grated
- ½ cup almond butter
- ¼ cup coconut oil melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup walnuts chopped, or pecans
- 1/2 recipe Vegan Cream Cheese Frosting optional
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
- In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a medium bowl, combine the carrots, almond butter, coconut oil, and maple syrup, and vanilla and stir well. Add the flaxseed mixture and stir well to incorporate.
- Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts.
- Scoop ¼ cup of batter for each cookie onto the baking sheets. Bake, one sheet at a time, for 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
- When cookies are completely cool, pipe with cream cheese frosting, if desired.
Notes
- These cookies puff up variably depending on the brands and freshness of the flours and ingredients used.
- For a traditional carrot cake taste, frost the cookies with vegan cream cheese frosting after they have fully cooled.
- Chopped walnuts can be substituted with pecans for different nutty flavors.
- Ensure the flaxseed is freshly ground and mixed with warm water to create a proper binder before combining with dry ingredients.
User Reviews
Overall Rating
4.9
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