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Gluten-Free Vegan Carrot Cake Cookies
These Gluten-Free Vegan Carrot Cake Cookies are soft and chewy, fruity and fragrant, and healthy enough for breakfast!
Course
Breakfast, Dessert, Snack
Cuisine
American
Keyword
gluten-free carrot cake cookies, gluten-free vegan cookies, vegan carrot cake cookies
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
16
cookies
Calories
122
kcal
Author
Rhian Williams
Ingredients
30
g
(⅛ cup) coconut oil
(or sub olive or vegetable oil)
4
tablespoons
maple syrup
(or sub any other sweetener)
½
teaspoon
ground ginger
1
teaspoon
mixed spice
(or a mixture of cinnamon, nutmeg and cloves)
1
teaspoon
vanilla extract
Pinch
of salt
100
g
(3.5oz) carrots, grated
(one medium-sized carrot)
3
tablespoons
desiccated coconut
25
g
(¼ cup) walnuts, roughly chopped
60
g
(½ cup) ground almonds* (almond meal)
150
g
(1 ½ cup) rolled oats
(ensure gluten-free if necessary)
100
g
(⅔ cup) raisins
250
ml
(1 cup) unsweetened almond milk
(or any other plant-based milk)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add all the other ingredients to the same bowl
Mix well, adding a tiny splash more milk if it’s looking too dry
Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together
Take a heaped tablespoon of the mixture and use your hands to form it into little patties
Lay it out onto a baking tray lined with greased baking paper
Repeat until the rest of the batter is used up - you should be able to make 16 cookies
Bake in the oven for around 15 minutes until golden brown
Leave to cool completely before storing in an airtight container - keeps for a good few days
Notes
*You can alternatively use
almond flour
Nutrition
Calories:
122
kcal