Carrot Cake Oatmeal Cookies

by Evolved Chocolate

Carrot Cake Oatmeal Cookies

Distinctive, grated carrots and soft, chewy oats meld together as a slightly sticky cookie with a cinnamon icing on top. 
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Keyword: gluten free
Servings: 8 cookies

Ingredients

Cookie Ingredients:

  • 1 banana mashed
  • ½ cup grated carrot
  • ¼ cup unsweetened apple butter applesauce will work too
  • 1 egg to keep vegan, leave the egg out. The texture will change a bit but will still come out good!
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil melted
  • ¾ cup oat flour
  • 2 teaspoons baking powder
  • ¼ cup oats
  • ¼ cup raisins

Topping Ingredients:

  • 1 can full fat coconut milk (solids scooped off top, discard of liquid)
  • 2 tablespoons maple syrup
  • 1 teaspoons lemon juice
  • ½ teaspoons vanilla
  • Pinch of salt
  • 1 tablespoons arrowroot powder
  • 2 teaspoons cinnamon

Candied Sunflower Seed Garnish Ingredients:

  • ¼ cup coconut sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons water
  • ½ cup toasted sunflower seeds

Instructions

For the Cookies:

  • Preheat oven to 350 degrees.
  • In large bowl, mix together mashed banana, grated carrot, apple butter, egg, maple syrup and coconut oil until well combined.
  • Add in flour and baking powder until just combined.
  • Fold in oats and raisins.
  • Scoop batter into mounds onto parchment lined cookie sheet, like you would when making cookie dough.
  • Bake for 15-20 minutes, until the center of each cookie is set and bounces back if poked.
  • While cooling, make topping but DON’T TURN OFF OVEN YET.

For the Topping:

  • Mix together all ingredients with rubber spatula in small bowl until just combined.
  • Let sit in fridge for at least one hour to set up.
  • While setting up, start sunflower seed topping.

For the Candied Sunflower Seed Garnish:

  • Combine sugar, cinnamon, and water in a small saucepan and cook on medium for five minutes, it will start to come to a low boil.
  • Continue to cook for two more minutes and remove from heat.
  • Add sunflower seeds and mix them in to coat.
  • Immediately transfer to a parchment lined cookie sheet and spread out seeds.
  • Bake at 350℉ for 10 minutes.
  • Let cool completely before breaking apart into brittle pieces or chop into small pieces to sprinkle.

Assembling Instructions:

  • Spread a bit of the topping on top of each cookie, followed by the candied sunflower seeds.
  • Store in fridge in an airtight container for up to 5 days. Enjoy!

Notes

Level: Medium
Nutrition Facts
Serving Size 1 cookie
Servings Per Container 8

Amount Per Serving
Calories 235 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 50mg 2%
Total Carbohydrate 30g 10%
Dietary Fiber 2g 8%
Sugars 15g
Protein 5g 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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