Vegan Carrot Oatmeal Cookies
Easy Vegan Carrot Oatmeal Cookies for breakfast or snacks. It is made vegan for a healthier option combining carrots and rolled oats.
Equipment
- 2 mixing bowl
- whisk and spatula
- measuring cups and spoons
- weighing scale (optional)
- baking tray
Ingredients Needed
- 2 cups (250g) all-purpose flour (unbleached)
- 1 cup (90g) organic rolled oats (use any rolled oats you have)
- ¾ cups brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup carrot (grated, squeeze but not too dry)
- ¾ cup vegan butter
- 1 flax egg (1 tbsp flaxseed + 3 tbsp water)
Frosting
- 4 cups powdered sugar
- 1/2 cup vegan butter
- 1 tsp vanilla
- pinch ground cinnamon (optional)
Instructions
- Preheat oven to 350F or 180C.
- Grate 1 medium size of a carrot and set aside. (yielding 1 cup)
- Prepare a mixture of 1 flax egg ( 1 tbsp flaxseed and 3 tbsp water.) Mix and let it sit for 5 minutes.
- In a large bowl prepare wet ingredients and include sugar. Mix vegan butter, sugar and pour flax egg once ready.
- In a medium-size bowl mix dry ingredients all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
- Slowly mix dry ingredients with wet ingredients. Then add rolled oats and carrot at a time.
- Mix well until everything is combined.
- Prepare your baking tray you can spray with baking spray or use parchment paper in the tray.
- Using a cookie scoop or measuring spoon scoop a portion from the dough and line them in the baking tray leaving enough space in between.
- Bake for about 13 to 15 minutes for a soft version of cookies and up to 20 minutes if you want a crunchy outside version yet soft and chewy inside.
- Once baked let it cool down and prepare your frosting.
- Drizzle the frosting when the cookies are completely cold.
- Store in an airtight container to keep it fresh. Store in your counter to last up to 3 days or in the fridge to last up to 5-7 days. It will last longer if stored in the freezer for up to 3 months.
Video
Notes
Notes
- You can also use gluten-free flour, whole wheat flour, or almond flour to replace all-purpose flour.
- This recipe can yield about 34 cookies depending on the size of your scoop.
- You can leave the frosting out and increase the sugar by about 1 cup if you want a little sweetness and you can use white sugar cane too.
- You can also add raisins, chopped walnuts, or pecans if you prefer.
- The frosting is not included in the nutrition calculator.
