Vegan Carrot Cake Oatmeal Cookies
Spring has me in a carrot cake sort of mood. Not that it is feeling Spring like here yet. It was 17F degrees yesterday morning during my run, so quite chilly. At least it warmed up to 40F in the afternoon, but Eric and I were still wearing our Winter jackets on our post work walk due to the windchill. The robins and ducks have come back, and I see small sprouts coming out of the ground but we have a ways to go until it is balmy. To make it more Spring like, I have been making foods that make me think of Spring, like the previously mentioned carrot cake. I felt like making some carrot cake after work yesterday, but I generally don't make that ambitious of recipes on weekdays, so I opted for Carrot Cake Cookies instead. I had made some years ago, and they were really good but I haven't made any since. I have since become vegan, and changed my ways of baking so I decided to revamp that old recipe and make it even better. I wanted these cookies to contain oatmeal as well, because oatmeal cookies are my favorite, and carrot cake flavor suits the oats so well. Also, I feel like I am getting more of a healthy fiber boost as well. Not that I have problems with that since I eat tons of veg...but I like texture in things!
So for these cookies, I made a base very similar to my old recipe, but I swapped out the eggs for flax eggs. These are usually my go-to egg replacement when I make cookies, because I always have ground flax seed around, and it works beautifully! I had to stir in two add ins that always end up in my family's classic carrot cake, coconut and walnuts. My Mom always added them, and I consider them essential. The coconut adds a lovely sweetness, and the walnuts a nice crunch. The dough for these cookies was delicious, and it was hard to stop sampling it. Especially for a dough lover like me that likes the dough even more than baked cookies at times. They smelled wonderful while baking, the warming spices of cinnamon, ginger and nutmeg marrying with the sweet aroma of caramelly coconut sugar. Once they had cooled I decided that they needed to be adorned with something since carrot cake usually has frosting.
So, I decided to drizzle them with some vegan white chocolate. It was the perfect addition, because these cookies were super delicious! They were soft and chewy in the centers, crispy at the edges, and they tasted just like carrot cake. These are the perfect thing to make when you want carrot cake, and cookies but can't decide between them. I think they might even pass for breakfast, since they have oats and veggies in them...I won't judge!
Vegan Carrot Cake Oatmeal Cookies
Makes 1 dozen large cookies
- 3/4 cup virgin coconut oil, warmed to liquid
- 1 1/2 cups coconut sugar
- 2 flax eggs*
- 1 Tbsp pure vanilla extract
- 1 1/2 cups gluten free oat flour
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 3/4 tsp sea salt
- 3 cups gluten free old fashioned rolled oats
- 1 cups toasted large flake unsweetened dried coconut
- 1 cup shredded carrot
- 1/2 cup walnut pieces
- 1/2 cup chopped vegan white chocolate or white chocolate chunks*
- In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax eggs, vanilla, and beat until well combined (the mixture will become very thick).
- Mix in the flour, soda, spices and sea salt until well blended. Mix in the oats until well combined, then add coconut, carrots, and walnuts and mix until evenly distributed throughout the dough.
- Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper.
- Roll the dough into 12 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 13-15 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
- While the cookies are cooling, melt the white chocolate in a double boiler.
- Once the cookies have cooled, drizzle them with the melted white chocolate.
*Vegan White Chocolates
Makes 40 small chocolates
- 1/2 cup cacao butter (2 oz)
- 1/4 cup raw cashew butter
- 1/4 cup Coconut butter
- 1 tsp pure vanilla extract
- 2 Tbsp maple syrup
- 1/8 tsp sea salt
- Combine cacao butter, coconut butter, cashew butter, vanilla, maple syrup, and sea salt over a double boiler, and whisk until smooth.
- Pour into silicone molds, and place in the freezer until firm (about 45 minutes or so).
- Pop out of molds and enjoy! Store any extra in the refrigerator in an airtight container.