Vegan Oat Carrot Cake Cookies
Healthy vegan oat carrot cake cookies are easy to make in one bowl! Perfect for breakfasts, packed lunches, and snacks, they are also oil-free, gluten-free and free of refined sugars.
Servings: 18 cookies
Equipment
Ingredients
- 1 cup rolled oats (certified GF, as needed)
- 1/2 cup almond flour or almond meal
- 1 teaspoon pumpkin pie spice or ground cinnamon
- 1 teaspoon baking powder (certified GF, as needed)
- 1/4 teaspoon fine sea salt
- 1 1/4 cups unsweetened applesauce
- 1/4 cup coconut sugar (or granulated sweetener of choice)
- 1 cup finely shredded carrot
- 1/2 cup raisins
Instructions
- Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a medium mixing bowl, stir together the oats, almond flour, coconut, pumpkin pie spice, baking powder, and salt.
- Add the applesauce, coconut sugar, carrots, and (optional) raisins and/or walnuts, stirring until dough is combined and uniformly moist. Let dough rest for 5 minutes.
- Using a small cookie scoop, scoop 9 mounds of dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with fingertips.
- Bake in the preheated oven for 11 to 13 minutes until golden brown and edges are just set. The centers may look slightly underdone.
- Let cookies cool on the baking sheet for 1 minute. Transfer to a cooling rack and cool completely. Repeat with remaining cookie dough.
Notes
Storage: Store the cooled cookies in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 64kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 67mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1193IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg