Carrot cake is one of my favourite cake flavours, probably in the top 3. I love the hint of cinnamon mixed with the slightly tart cream cheese frosting and the generous amount of carrot running throughout. For me, it’s close to the perfect cake.
Take this almost perfect cake and transform it into my number one favourite treats – a cookie, and I’m coming over. Get out of the way because nothing is going to stop me from devouring one of those beauties.
The perfect marriage of the humble oatmeal cookie and the classic carrot cake.
Not sure why it took me so long to marry these desserts into one epic dessert, but I’m glad I thought of it now. These carrot cake cookies are every bit as delicious as I had hoped. The perfect marriage of the humble oatmeal cookie and the classic carrot cake. If you’re a lover of carrot cake and cookies, run don’t walk to the kitchen and get baking. Trust me!
Drizzle with a little melted white chocolate for an extra special treat or sandwich with cream cheese frosting to make delicious carrot cake sandwich cookies. Yes please! Check out my vegan cream cheese frosting <here>.
- 1 cup unbleached AP flour
- 2 cups rolled oats
- 1 Tbsp arrowroot starch
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup grated carrots
- 1/2 cup coconut oil
- 1/2 cup coconut sugar (can use unrefined sugar)
- 1 egg
- 1 tsp vanilla extract
- 2 Tbsp maple syrup
- 1 Tbsp water
- Preheat the oven to 350 degrees.
- Whisk together the dry ingredients in a mixing bowl. Sprinkle in the grated carrot and toss with your fingers to lightly coat in the flour.
- In a large mixing bowl cream together the wet ingredients with a mixer until fluffy.
- Add the dry ingredients to the wet, in halves, beating with the mixer between additions.
- Scoop the dough onto a parchment lined baking sheet with a small ice cream scooper. Gently press down with your fingers and bake for 10-12 minutes.
- Let cool and drizzle with melted white chocolate.
