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Carrot cake, now in cookie form! These vegan coconut carrot cake cookies are the perfect way to satisfy those carrot cake cravings!


Servings

18 Cookies

Total time

30 minutes

Courses

Dessert


Ingredients

  • dry Ingredients:
  • 1 cup oat flour
  • ½ cup quick oats
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • wet Ingredients:
  • ½ tbsp brown sugar
  • ¼ cup coconut oil (melted)
  • 1 flax egg ((1 tbs ground flax 3 tbs warm water))
  • 2 tbs dairy free milk
  • ½ tsp vanilla
  • 1 cup shredded carrot ((about 2 medium sized carrots) )
  • ½ cup shredded coconut (unsweetened)
  • ¼ cup Raisins ((optional) )


Method

  1. For the flax egg, combine ground flax and warm water and set aside to thicken
  2. In a small bowl, combine all dry ingredients and stir to combine
  3. In a medium bowl, combine brown sugar and melted coconut oil, and whisk together until fully combined
  4. Add flax egg, dairy free milk, and vanilla, and whisk
  5. Slowly add dry ingredients to wet in thirds
  6. Add shredded carrots, shredded coconut, and raisins, mixing together until combined
  7. Cover and refrigerate for at least 30 minutes
  8. Preheat oven to 350 °F
  9. Drop scoops of cookie dough using a medium cookie scoop (1.5 tbs) onto a parchment lined baking sheet, leaving a little room in between
  10. Flatten to your liking, as these cookies won't spread
  11. Bake for 14-18 minutes, or until edges and bottoms of cookies are golden brown
  12. Transfer to wire cooling rack until fully cooled
  13. Enjoy!

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