loveandlemons4.9
Carrot Cake Cookies
These carrot cake cookies are soft, moist, and warmly spiced. Made with oat flour, almond butter, and flaxseed, they're (secretly) healthy enough to eat for breakfast or a snack. Top them with cream cheese frosting for a more decadent treat!
👥 12 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
2
In a small bowl, combine the flaxseed and warm water and set aside to thicken for ⏱️ 5 minutes.
ground flaxseed2 tablespoonswarm water5 tablespoons
3
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.
oat flour1 cupcinnamon1 teaspoon
4
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.
grated carrots, (about 3 medium)1 cupground flaxseed2 tablespoons
5
Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts.
6
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.
7
When cookies are completely cool, pipe with cream cheese frosting, if desired.
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