Desserts - Carrot Cake Oatmeal Cookies (Vegan, Gluten Free) recipes

Author: William Gibbons

These healthier and easy Carrot Cake Oatmeal Cookies are loaded with oats, carrots, coconut, spices, and topped with cream cheese frosting. But just because these are a little healthy don't think they lack sweetness or flavor- they definitely have a lot of both thanks to the addition of raisins, cinnamon, and shredded coconut.

Carrot Cake Oatmeal Cookies (gluten-free, dairy-free option)
Carrot Cake Oatmeal Cookies (Vegan, Gluten Free)
Loaded Carrot Cake Oatmeal Cookies
Gluten Free Carrot Cake Oatmeal Cookies
How to make carrot cookies with oats?
How to make gluten free oatmeal cookies?
How long do oatmeal carrot cookies last?
Are carrot cake cookies gluten free?

Carrot Cake Oatmeal Cookies (gluten-free, dairy-free option)

These healthier and easy Carrot Cake Oatmeal Cookies are loaded with oats, carrots, coconut, spices, and topped with cream cheese frosting.
Provided by: Chelsea Green
Total time: 46 minutes
Cook time: 16 minutes
Prep time: 20 minutes
Yields: 18 servings
Number of ingredients: 21

Ingredients:

1/4 cup butter, softened (coconut oil or dairy-free butter alternative)
3/4 cup brown sugar
1/2 cup applesauce
1 tsp vanilla
1 egg
1 cup gluten-free all purpose flour (or regular flour)
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 1/2 cup rolled oats (certified gluten-free)
1 cup shredded carrots
1/2 cup walnuts, chopped
1/2 cup shredded coconut (sweetened or unsweetened)
1/4 cup raisins (optional)
1/4 cup butter
4 oz cream cheese
1 tsp vanilla
2 cups powdered sugar
sprinkles (optional)

Nutrition:

Calories: 239 kcal
Serving Size: 1 serving

How to cook:

Carrot Cake Oatmeal Cookies
To begin, preheat your oven to 350. Line two pans with parchment paper (or spray with non-stick spray).
To a large mixing bowl, add your butter, brown sugar, and applesauce and cream them together with a mixer, for a minute (or till creamy). Add your vanilla and egg and briefly blend in. Then add your flour, baking soda, salt, cinnamon, ginger, and nutmeg and stir everything together till you have one smooth cookie dough. Add your oats, carrots, walnuts, coconut and raisins and fold them into your batter. Let the dough rest for 10 minutes.
Using a large cookie scoop, scoop the dough onto your pans, evenly spaced apart (with no more than 12 cookies per pan). Press each cookie down so it's flat. Bake in the oven for 14-16 minutes, or till the edges and top are set.
Let cool entirely before spreading frosting across the tops.
Cream Cheese Frosting
To a large mixing bowl, add your butter, cream cheese, and vanilla and beat them together with a mixer till smooth. Add your powdered sugar, one cup at a time, and slowly mix it in. It may take a couple minutes till the frosting blends together smooth.
Spread across the tops of your cooled cookies. Add sprinkles if you'd like.
Devour!

Notes: Healthy Gluten Free Carrot Cake Cookies, How to Make Carrot Cake Cookies That are Gluten Free. Preheat your oven to 325 degrees and line a baking pan with parchment paper. You can also use a silicone …

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Carrot Cake Oatmeal Cookies (Vegan, Gluten Free)

These easy Carrot. Cake Oatmeal Cookies are so soft, chewy. Perfect dessert or breakfast for the Spring. They are also vegan, gluten-free and refined sugar-free.
Provided by: Shuang Shuang Liang
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 13

Ingredients:

Nutrition:

Calories: 154 calories
Carbohydrate: 22 grams carbohydrates
Cholesterol: 0 milligrams cholesterol
Fat: 7 grams fat
Fiber: 3 grams fiber
Protein: 5 grams protein
Saturated Fat: 1 grams saturated fat
Serving Size: 1 serving
Sodium: 57 milligrams sodium
Sugar: 8 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 5 grams unsaturated fat

How to cook:

Preheat the oven for 350 F
In a mixing bowl, mash the bananas, then add almond butter, vanilla extract, and grated carrots. Mix well.
In a separate bowl, whisk together oats, oat flour, coconut sugar, spices, and baking soda.
Combine the wet and dry ingredients with a spatula. Fold in raisins and walnuts.
Use your hands or cookie dough scooper to drop 12 cookies on a baking sheet. Smush them down a little bit (since the cookies will not rise/expand much) .
Sprinkle extra grated carrots on top.
Bake 14 - 15 minutes.
Bake 14 - 15 minutes.

Notes: Gluten-Free Carrot Oatmeal Cookies, Ingredients ▢ 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water ▢ 1 cup grated carrots about 1 large carrot ▢ 4 cups gluten …

Loaded Carrot Cake Oatmeal Cookies

These chewy oatmeal cookies taste just like a slice of classic carrot cake! They’ll keep for at least a week if stored in an airtight container in the refrigerator—if they last that long!
Yields: 15 items
Number of ingredients: 18

Ingredients:

for the cookies
1 cup (100g) instant oats (measured like this and gluten-free if necessary)
¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) pure maple syrup
¾ cup (70g) freshly grated carrot (about 2 medium, peeled first!)
¼ cup (61g) finely diced pineapple (fresh or canned in 100% juice and drained)
3 tbsp (30g) raisins
2 tbsp (14g) finely chopped pecans
for the drizzle (optional)
1 tbsp (14g) Greek yogurt cream cheese, softened
1 ½ tsp nonfat milk
8-12 drops vanilla crème stevia, or to taste

How to cook:

Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Gently fold in the carrots, pineapple, raisins, and pecans. Chill the cookie dough for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of their original height using a small spatula. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Just before serving, prepare the drizzle by stirring together the cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled cookies.

Notes: Carrot Cake Oatmeal Cookies (Vegan, Gluten Free), Ingredients 2 cups gluten free rolled oats 1 tablespoon cinnamon 1/2 cup peanut butter any nut or seed butter can be substituted 3 large bananas …

Gluten Free Carrot Cake Oatmeal Cookies

I love Carrot Cake and I love cookies so put them together and you have a pretty unstoppable combination. These Gluten Free Carrot Cake Oatmeal Cookies are absolutely delicious and definitely on the healthier end of the cookie spectrum because of two ingredients- oatmeal and gluten-free flour. But just because these are a little healthy don't think they lack sweetness or flavor- they definitely have a lot of both thanks to the addition of raisins, cinnamon, and shredded coconut. Give them a try, you won't be disappointed!
Provided by: Justin Coit
Total time: 19 minutes
Cook time: 9 minutes
Prep time: 10 minutes
Yields: 18 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

3/4 cup gluten free all purpose flour (regular flour can be used)
1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup coconut oil
1/2 cup coconut sugar (brown sugar can also be used)
1 egg
1 tsp vanilla extract
1 cup carrots (shredded)
1 1/4 cup rolled oats
1/3 cup shredded coconut (unsweetened)
1/4 cup walnuts (chopped)
1/4 cup raisins
1/4 cup powdered sugar (I used Swerve brand sugar replacement (confectioners sugar))
2 tsp almond milk
dash of cinnamon

Nutrition:

How to cook:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Sil-Pad (silicone mat).
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.
In a separate large bowl, mix together coconut oil, brown sugar, egg and vanilla until well combined and then fold in shredded carrots.
Next add in flour mixture and mix with a wooden spoon until everything is combined. Fold in oats, coconut, pecans and raisins.
Use a small spoon to place a tablespoon of the cookie mixture onto the baking pan. Gently flatten the cookie with your spoon or hand.
Place in oven and bake for approx. 9 minutes or until edges are golden. Cool before serving.
To make the glaze:
Combine the powdered sugar, almond milk and cinnamon in a bow and whisk until mixture is combined and thickened. Drizzle or spoon over cookies.

Notes: Gluten-Free Carrot Cookies Recipe, directions. Cream butter and sugar well. Beat in egg. Mix in carrot, milk, and vanilla. Add remaining ingredients; mix well. Drop by spoonfuls onto …