Carrot Cake Cookies
Carrot Cake Cookies
Ingredients
- 2 tbsp ground flaxseed
- 5 tbsp warm water
- 1 cup oat flour
- 1 cup additional whole rolled oats
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1 cup grated carrots (about 3 medium)
- 1/2 cup almond butter
- 1/4 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup chopped walnuts or pecans
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 carrot cake cookies are soft and puffy, almost like a muffin top. The amount they puff up varies based on the exact ingredients you use.
