Gluten-Free Carrot Oatmeal Cookies are full of wholesome oats, carrots, flaxseeds, and walnuts for a deliciously healthy treat. Vegan, refined sugar-free.
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Prepare your flaxseed eggs and grate your carrot. Set both aside.
In the bowl of a food processor, add 1 ½ cups of the oats. Pulse oats until it is a flour consistency. Set aside.
In a large bowl, cream coconut oil and coconut sugar with an electric mixer until light and fluffy, about 2 minutes. Add maple syrup, vanilla extract, and flaxseed eggs. Mix until incorporated.
Transfer oat flour from food processor to the mixture, along with baking powder, salt, cinnamon, and nutmeg. Mix on low until incorporated. Fold in grated carrots, walnuts, and remaining 1 ½ cups oats.
Scoop dough with a #40 cookie scoop or a tablespoon. Place cookie dough balls two inches apart on cookie sheet. Using the palm of your hand, press cookie dough balls halfway down.
Bake for 14-15 minutes. Allow cookies to rest on cookie sheet for 3-5 minutes before transferring to a cooling rack.
To make glaze:
Slowly add lemon juice to powdered sugar until desired thickness is reached. Drizzle atop cooled cookies and allow to set.
Notes
To substitute rolled oats: You can use rolled oats in this by pulsing all 3 cups a few times in a food processor to chop them up. Remove half of the oats from the food processor and follow the recipe instructions.To store: Keep in an airtight container at room temperature for 2-3 days. Cookies can also be stored in the refrigerator for up to a week.To freeze, place them in a single layer on a baking sheet and put in the freezer until frozen. Then, transfer the cookies to an airtight container or freezer bag. They can be stored in the freezer for 2-3 months.Adapted from my Gluten-Free Oatmeal Raisin Cookies.