Carrot Cake Cookie - Flourless
Made with gluten-free oats and almond butter, these hold together great without the flour. Ideal for a healthier Easter treat!
Servings 2 dozen
Ingredients
For the cookies...
- 1 1/2 cup gluten-free quick oats (or regular quick oats if gluten's not an issue)
- 1/2 cup creamy almond butter, not sweetened
- 1/4 cup unsweetened applesauce
- 1/4 cup 100% pure maple syrup
- 1/4 cup coconut sugar
- 3/4 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- pinch sea salt omit if almond butter is salted
- 1/2 cup grated carrots (about 1 medium carrot)
- 1/4 - 1/2 cup raisins, depending on how sweet you are. I use 1/4 cup plus 2 Tbls
- 1/4 cup chopped walnuts or pecans
For the icing...
- 1/4 cup vegan cream cheese (I used Daiya)
- 2 Tbsp 100% pure maple syrup
- 2 Tbsp non-dairy milk (I used cashew)
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Add everything but the last 3 cookie ingredients to a large mixing bowl and mix until completely combined. Use an electric mixer, or if stirring by hand stir very well.
- Add grated carrots, mix until well combined.
- Add raisins and nuts. Stir with a wooden spoon.
- Line two large baking sheet with parchment paper. Make cookies the size of rounded teaspoons onto the parchment paper. Flatten each ball of cookie dough with the back of a spoon so each are cookie shaped.
- Bake for 12 - 14 minutes. Check sooner (8 or 10 minutes) if using a dark cookie sheet.
- While the cookies bake, make your icing. Using the food processor or an immersion blender with the blade attachment, mix icing ingredients until smooth. Can use an electric mixer instead, but may take a while to remove all lumps, depending on your cream cheese.
- Let cookies cool for about 5 - 10 minutes. Drizzle icing onto your cookies using either a pastry bag, a plastic sandwich bag (just cut out a corner to squeeze the icing through), or a spoon. Store left over cookies in refrigerator, if iced.