Healthy Carrot Cake Cookies
Carrot cake meets oatmeal cookies in these healthy but delicious cookies that are vegan, gluten-free, naturally sweetened & drizzled with a high-protein cream cheese frosting.
Equipment
- 1 hand mixer to make the frosting
Ingredients
- 1 flax egg, 1 tbsp ground flaxseed + 2 ½ tbsp water
- ½ cup maple syrup
- 3 tablespoons applesauce
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup almond flour, blanched
- ⅓ cup chopped walnuts
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded carrots
Vegan Cream Cheese Frosting
- 4 tablespoons vegan cream cheese
- 2 tablespoons vanilla protein powder
- 2 tablespoons non-dairy milk
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Make the flax egg by adding the flaxseed meal and water to a small bowl and let it gel for 5 minutes.
- Add the flax egg, maple syrup, applesauce, vanilla extract, rolled oats, almond flour, chopped walnuts cinnamon, nutmeg, baking powder and salt to a mixing bowl. Mix until combined.
- Fold in the shredded carrots.
- Use a cookie scoop to scoop out the dough and place on the baking sheet.
- Bake for 18-20 minutes, or until golden brown around the edges (mine are usually perfect at the 18 minute mark). Cool for 5 minutes in the pan, then transfer to wire racks to cool completely.
- Add all of the frosting ingredients to a bowl and cream together using a hand mixer until combined. Add the frosting to a piping bag or ziplock bag with the corner cut out and pipe zig-zags on the cookies.
Serving: 1cookie (no frosting), Calories: 148kcal, Carbohydrates: 18g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 0.5g, Sodium: 93mg, Potassium: 114mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1784IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 1mg
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