Vegan Carrot Cake Oatmeal Cookies
Spring has me in a carrot cake sort of mood. Not that it has completely felt like Spring here lately, we had some snow flurries last weekend so me and Eric figured it was the perfect day to visit the conservatory and enjoy the flowers and warmth there. 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 on my day off Monday, but that seemed like a little too much work at the time 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 I enjoy in carrot cake, pistachios and cranberries. I know walnuts and raisins are classic but I am not a big raisin fan and pistachios seem more festive than walnuts. 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 a vanilla coconut glaze. 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 16 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
- 1/2 cup dried cranberries
- 1 cup shredded carrot
- 1/2 cup chopped pistachios
- 3 Tbsp coconut butter
- 3 Tbsp filtered water
- 2 tsp maple syrup
- 1/2 tsp pure vanilla extract
- 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 carrots, cranberries and pistachios 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 16 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 15-18 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.
- Once the cookies have cooled, whisk together the glaze ingredients (if it is too thick add a little more filtered water) until smooth and drizzle over the cookies.
*Whisk together 2 Tbsp ground flax seed, 1/4 cup and 2 Tbsp water in a small bowl. Allow to sit in the fridge for 15 minutes until the mixture has set up (or become kind of thick).