Carrot Cake Cookies
This recipe was originally from the Fat, Sick and Nearly Dead Facebook page. See original recipe linked from there https://www.acouplecooks.com/carrot-cake-breakfast-cookies/. I’m always on the lookout for vegan options and I’m a fan of using grated carrots in recipes for sweetness and moisture so I decided to give this a go, and I have to say, these are a winner and perfect for fall! I changed the recipe slightly based on what I had in-house. I encourage you to try this, they are great for a hearty, on-the-go breakfast, a healthy lunch addition with some fruit or even dessert. Moist and chewy, they really do have the flavor of carrot cake and texture of a an old-fashioned oatmeal raisin cookie.
Carrot Cake Cookies (Adapted from Fat, Sick and Nearly Dead FB Page)
- 1 1/2 Cup Grated Carrot
- 3/4 Cup Chopped Pecans or Walnuts (I used pecans)
- 1 Cup Oatmeal (I used regular, original called for quick-cooking)
- 1 Cup Unbleached Flour
- 1/4 Cup Pure Maple Syrup
- 1/2 Cup Melted Coconut Oil
- 1/2 Cup Raisins
- 1 Tsp Cinnamon (I used Saigon Cinnamon)
- 1/2 Tsp Pumpkin Pie Spice (or 1/4 tsp powdered Ginger)
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
Pre-heat oven to 350. Line a baking sheet with a silicone, non-stick mat or lightly grease with coconut oil. Set aside.
Mix together the dry ingredients, (flour, oats, spices, baking powder and salt). In separate bowl, whisk together the maple syrup and coconut oil. Stir in the grated carrots and raisins. Fold wet and dry ingredients together until well blended.
Using an ice cream scoop, scoop out the ingredients onto the baking sheet (about 10 large cookies). Flatten the mounds carefully to about 1/2 inch thickness and bake for approximately 17-20 minutes. Cookies will set up on cooling, and if you refrigerate them, the coconut oil will firm up even more. Although I though they were delicious just out of the fridge, about 10 seconds in the microwave would bring them back to their just-baked chewy goodness.