Gluten-Free Carrot Oatmeal Cookies
Gluten-Free Carrot Oatmeal Cookies are full of wholesome oats, carrots, flaxseeds, and walnuts for a deliciously healthy treat. Vegan, refined sugar-free.
Servings 36 cookies
Calories 117kcal
Ingredients
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 1 cup grated carrots about 1 large carrot
- 3 cups gluten-free instant oats, divided can sub rolled oats, see notes
- 1 cup coconut oil, room temperature
- ¾ cup coconut sugar
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- pinch ground nutmeg
- ¼ cup raw walnuts or pecan, chopped
Glaze (optional)
- ½ cup organic powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 117kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 54mg | Potassium: 56mg | Fiber: 1g | Sugar: 5g | Vitamin A: 594IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg