Ginger Carrot Cake Oatmeal Cookies
An easy recipe for cookies that taste like carrot cake. Made with healthy ingredients, including carrots and contains no added refined sugars.
Servings: 12 -16 cookies
Ingredients
- 1 cup Gluten free Oat flour
- 1 cup Gluten free Rolled oats
- ¼ tsp. salt
- 1 tsp. baking powder
- ½ tsp. cinnamon
- 1 tsp. ground ginger
- ½ cup chopped pecans
- ½ cup shredded unsweetened coconut
- ¾ tsp. vanilla extract
- 1 egg
- 3 tbsp. coconut oil melted*
- ½ cup maple syrup
- 1 cup shredded carrots 2 large or 3 small carrots
Instructions
- Preheat oven 350 degrees and line large baking sheet with parchment paper.
- In large mixing bowl combine oat flour, rolled oats, baking powder, salt, ginger, & cinnamon and mix well.
- In small separate bowl combine maple syrup, egg, vanilla extract, & melted coconut oil.
- Pour into flour mixture, along with coconut, shredded carrots, and chopped pecans.
- Mix till thoroughly incorporated.
- Using cookie scoop drop equal portions on baking sheet.
- Bake 15-18 minutes until toothpick comes out clean.
- Allow to cool on rack at least 30 minutes before storing in airtight container in fridge.
Notes
* I melted coconut oil in oven that was pre-heating.
Cookies can be stored in airtight container in fridge for up to five days.
Vegan option: use flax egg instead of regular egg.
Cookies can be stored in airtight container in fridge for up to five days.
Vegan option: use flax egg instead of regular egg.