Description
These carrot oatmeal cookies are made with “clean”, good-for-you ingredients, like oats, nuts, fresh carrots, and coconut oil. (Vegan, gluten-free, low-carb)
Ingredients
Scale
- 1 tablespoon flaxseed meal or ground chia seeds (see Note 1)
- 1 cup almond flour
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped walnuts or pecans
- 1/2 cup golden raisins
- 3 tablespoons arrowroot starch or cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup peeled and grated carrots (2 medium or 3–4 small) (see Note 2)
- 1/3 cup melted coconut oil
- 1/3 cup pure maple syrup
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
- In a medium bowl, stir the flaxseed meal with 3 tablespoons of water and let stand while you prep the rest of the ingredients, 5 to 10 minutes. This should form a gel-like consistency known as a “flax egg.”
- In a large bowl, stir together the almond flour, oats, walnuts, raisins, arrowroot, ginger, cinnamon, baking powder, and salt.
- To the bowl with the flax egg, add the carrots, oil, and maple syrup and stir to combine. Add the carrot mixture to the flour mixture and fold until combined.
- Using an ice cream scoop, form the dough into cookies, spacing them at least an inch apart on the prepared baking sheet. Gently press on each cookie with your hand to flatten the tops.
- Bake for about 25 to 30 minutes, until the edges are golden brown.
- Cool completely before storing; the cookies will keep best at room temperature, between layers of parchment paper in an airtight container.
Notes
1. If you’re not vegan and don’t have flaxseed meal, use 1 large egg in place of the “flax egg” mixture.
2. For easier and faster shredding, use a food processor with the shredder attachment.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Carbohydrates: 18.8 g
- Fiber: 2.7 g
- Protein: 4.5 g
