Get ready to treat yourself to a delightful combination of flavors with these vegan oatmeal carrot cake cookies. Bursting with the goodness of carrots, oats, and warm spices, these cookies are a delightful treat for any time of day.
Imagine sinking your teeth into a soft, chewy cookie that tastes just like carrot cake. That’s exactly what you’ll get with these vegan oatmeal carrot cake cookies. I first tried these cookies at a local bakery, and I was blown away by how delicious they were.
The combination of sweet carrots, hearty oats, and warm spices is simply irresistible. Whether enjoyed with a cup of tea in the afternoon or as a sweet treat after dinner, these cookies are sure to become a favorite in your household.
Servings: Makes 12 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Cuisine: Vegan
Ingredients:
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup shredded carrots
- 1/4 cup chopped walnuts
- 1 teaspoon vanilla extract
Equipment/Utensils Required:
- Mixing bowls
- Whisk
- Grater
- Spatula
- Baking sheet
- Parchment paper
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the melted coconut oil, maple syrup, shredded carrots, chopped walnuts, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined and a dough forms.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
Vitamins and minerals by %(per serving):
- Vitamin A: 10%
- Iron: 4%
- Calcium: 2%
- Potassium: 2%
- Magnesium: 4%
Vegan Oatmeal Carrot Cake Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 cup shredded carrots
- 1/4 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, combine the melted coconut oil, maple syrup, shredded carrots, chopped walnuts, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until well combined and a dough forms.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Flatten each cookie slightly with the back of a spoon or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
Vitamins and minerals by %(per serving):
- Vitamin A: 10%
- Iron: 4%
- Calcium: 2%
- Potassium: 2%
- Magnesium: 4%
