Carrot Cake Cookies

Carrot Cake Cookies (Vegan + Oil-Free)

Written by on in RECIPES

Carrot Cake Cookies are a no-mess way to get the fun of a cake with the health benefits of from carrot, cashew, and chia seed. Drizzle the icing, made with cashews, for a sweet, rich cream on top!

Carrot cake is one of my dad’s favorite desserts, but we usually only make it in cake form for special occasions like birthdays or anniversaries. I thought a cookie recipe would be fun to try out because it is more portable and less time-intensive than baking a cake.

Not in the mood for dessert? These could also be eaten with almond butter or alongside fruit for a filling breakfast or snack.

Details

Servings

12

Prep time

20 minutes

Cooking time

2 hours

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Ingredients

  • Cooking ingredients

  • 2 cups gluten-free oats

  • 3/4 cup grated carrots

  • 1/2 cup nut butter

  • 1/3 cup maple syrup

  • 2 tablespoon chia seeds + 6 tablespoon water

  • 2 tablespoon vanilla

  • 2 teaspoon apple cider vinegar

  • 1/4 cup crushed cashews

  • Icing ingredients

  • 2 cups cashews (soaked for at least 2 hours)

  • 1/3 cup coconut sugar

  • 1/4 cup vanilla protein powder

  • 1/4 cup non-dairy yogurt

  • 2 tablespoon lemon juice

  • 2 tablespoon vanilla

  • 1 teaspoon cinnamon

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Directions

  • Combine chia seed and water to make a binding “egg”, set aside for 5 minutes to allow it to thicken.
  • In a food processor or blender, pulse oat to form a flour consistency. Place in a bowl and set aside.
  • Next (no need to clean out your processor or blender) pulse unsoaked cashews. Add to bowl with flour.
  • Use the food processor or blender for carrots. Add to oat flour and cashews.
  • Use a second bowl to combine wet ingredients. Once combined, fold into dry ingredients.
  • After dough is well-incorporated, place in the fridge for at least 30 minutes.
  • Preheat the oven to 375° F and line sheet pan with parchment paper.
  • When it’s time to bake, place a heaping spoonful of carrot cake cookie dough on parchment paper. Flatten it slightly.
  • Bake for 20-25 minutes, or until cookies are golden-brown on top.
  • While cookies are baking, make icing by blending ingredients. If you don’t have the time or would prefer a store-bought alternative, try Duncan Hines Creamy Vanilla or Miss Jones Organic Vanilla Frosting.

I get most of my pantry staples from Thrive Market, and highlighted some of the best deals and versatile products below. Tell me what pantry items you’d like me to see in an OHM Eats recipe in the comments below!