Most of my recipes – especially baked and sweet treats are coming out of the effort to hide some extra nutritions in them for my picky eaters. These vegan, oaty carrot cake cookies are no different.
By making these cookies with oats, it helps to add some extra goodness to them: oat is a great source of important vitamins, minerals, fibre and antioxidants. I’ve added some regular flour for the regular cookie texture – but you can make them entirely with oat flour. (Also, grinding the oats it makes the cookies looking less suspiciously healthy for them.)
We love carrot cake and these cookies really resemble the flavour of the carrot cake. Really lovely.
Tips when making there cookies:
- you can swap maple syrup for golden syrup but not sugar, because you need the syrup’s texture
- use any dairy on non dairy milk
- you can swap coconut oil for margarine or butter (melted)
- these cookies bake very quickly, make sure you check on them at around 8-10 minutes baking time
They last for a few days in a cookie jar.
Oaty Carrot Cake Cookies
- 150 g organic jumbo oats Scottish oat flakes or rolled oats also good
- 50 g all purpose flour
- 85 g grated carrots about 2 medium carrots
- 70 ml maple syrup
- 75 ml non dairy milk I used oat milk
- 2 tbsp coconut oil melted
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 50 g chocolate chips optional
In the food processor give the oat flakes a whizz or use oat flour.
Preheat oven to 170 Celsius.
Peel and grate carrots. Melt the coconut oil. Put everything into a mixing bowl.
Line a baking sheet and spoon the cookie batter into little heaps, then press them sown with the back of a fork.
Bake for 10 minutes only - they burn quickly! Enjoy.
Let me know what you think of these vegan oaty carrot cake cookies!
I have a few other cookie recipes you might like: