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!
Servings 16 cookies
Calories 122kcal
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: 122kcal
