After trolling the Internet to find a good new oatmeal cookie indulgence, this resulted. Many of the recipes that looked interesting were not vegan, and many of the vegan ones had tired/bland flavour profiles. The addition of carrot adds a muffiny moistness to this recipe - and the cinnamon glaze (optional) contributes a cinnamon bun-like hit of sweetness (as if you aren't sweet enough, awww.....). Happy baking - hope you will enjoy these in good health xox.
Pam’s Oaty-Carrot Cookies
Ingredients
for cookie dough:
1 cup quick
oats
1-3/4 cups all purpose flour
½ cup sugar
¾ cup brown sugar
1/8 tsp. sea salt
2 tsp. cinnamon
½ tsp. ground cloves
1 cup dried cranberries (or other fav dried fruit)
¾ cup chopped walnuts
½ cup toasted, flaked coconut* (crushed) – you could use any coconut here!
1 tsp. baking soda
½ tsp. baking powder
Egg replacer for two large eggs**
3 tsp. vanilla extract
1 cup coconut oil, melted and cooled (should be warm but not super hot!)
2 cups finely grated carrot (I use my steel zester for this – really fast and nice, fine gratings)
Ingredients for cookie glaze:
1-3/4 cups all purpose flour
½ cup sugar
¾ cup brown sugar
1/8 tsp. sea salt
2 tsp. cinnamon
½ tsp. ground cloves
1 cup dried cranberries (or other fav dried fruit)
¾ cup chopped walnuts
½ cup toasted, flaked coconut* (crushed) – you could use any coconut here!
1 tsp. baking soda
½ tsp. baking powder
Egg replacer for two large eggs**
3 tsp. vanilla extract
1 cup coconut oil, melted and cooled (should be warm but not super hot!)
2 cups finely grated carrot (I use my steel zester for this – really fast and nice, fine gratings)
Ingredients for cookie glaze:
1 cup icing sugar
1 tsp cinnamon
2-3 Tbsp. of hot water
1 tsp cinnamon
2-3 Tbsp. of hot water
(**I purchase the toasted coconut flakes at Costco – very intense toasty flavor! You could also toast your own - just place the coconut in a nonstick pan over med-low heat; stir constantly until browned – you need to stir or it won’t toast evenly and bits will burn.) (*I used Red Mills Egg Replacer, but 2/3 applesauce or one medium-sized mashed banana would also work for this recipe.)
Method:
Preheat your oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper or wax paper. Combine all dry ingredients in a large bowl: flour, sugars, salt, baking soda and baking powder, spices, coconut and cranberries. In a medium-size bowl, combine your egg replacer (for two eggs – or use one banana; or 2/3 cup unsweetened apple sauce), cooled coconut oil and vanilla extra – stir to combine. Add the grated carrot to the wet ingredients, stirring once more. Pour wet ingredients into dry and stir just to combine – this forms a firm yet moist cookie dough. Scoop out rounded tablespoons of dough and place the mounds on the prepared baking sheets, about 2” apart. Try to make the mounds a consistent size so that you have evenly baked cookies in the end! Bake on the centre rack of your oven for 15 minutes – depending on the moistness of your carrots, you may need to adjust the time plus or minus 3-5 minutes. I recommend checking them around minute 12, and I always bake a “test cookie” – my son is the happy tester/baking expert! If it passes his scrutiny, it’s a winner, lol!
Preheat your oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper or wax paper. Combine all dry ingredients in a large bowl: flour, sugars, salt, baking soda and baking powder, spices, coconut and cranberries. In a medium-size bowl, combine your egg replacer (for two eggs – or use one banana; or 2/3 cup unsweetened apple sauce), cooled coconut oil and vanilla extra – stir to combine. Add the grated carrot to the wet ingredients, stirring once more. Pour wet ingredients into dry and stir just to combine – this forms a firm yet moist cookie dough. Scoop out rounded tablespoons of dough and place the mounds on the prepared baking sheets, about 2” apart. Try to make the mounds a consistent size so that you have evenly baked cookies in the end! Bake on the centre rack of your oven for 15 minutes – depending on the moistness of your carrots, you may need to adjust the time plus or minus 3-5 minutes. I recommend checking them around minute 12, and I always bake a “test cookie” – my son is the happy tester/baking expert! If it passes his scrutiny, it’s a winner, lol!
To make the glaze, stir the cinnamon into the icing sugar and gradually add the hot water to form a thick syrup consistency -drizzle this over the cookies while warm.
This recipe yielded 3.5 dozen cookies for me, but it will depend on the size of your scooping! Enjoy xoxo
This recipe yielded 3.5 dozen cookies for me, but it will depend on the size of your scooping! Enjoy xoxo
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