These Gluten-Free Vegan Carrot Cake Cookies are soft and chewy, fruity and fragrant, and healthy enough for breakfast…
Ingredients [ For 7 to 8 people ] [ Preparation time : 22 minute – Cooking time : 35 minutes ]
- 30 g (1/8 cup) coconut oil (or sub olive or vegetable oil)
- 4 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 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 (1/4 cup) walnuts, roughly chopped
- 60 g (1/2 cup) ground almonds
- 150 g (1 1/2 cup) rolled oats (ensure gluten-free if necessary)
- 100 g (2/3 cup) raisins
- 250 ml (1 cup) milk, any kind
Preparation Method
- 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
- 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
Enjoy it!!
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