Today I’m sharing with you Carrot Cake Cookies packed with oatmeal and protein. They’re also called Sam’s favorite cookie yet! I feel like it’s been forever since I shared a cookie recipe, and that just needs to stop right now!
I simply adore carrot cake, it’s my requested birthday cake flavor and the more I can have, the better! So of course I had to find a healthier way to enjoy this treat all through the year! Insert oatmeal carrot cake cookies – all the flavor you love PLUS hearty healthy soluble fiber and low fat ingredients equals THE BEST COOKIE EVER. Well it’s at least a runner up (next to my mom’s chocolate chip cookies which I would gladly eat my weight in) :)
Did I mention these cookies are also gluten free, vegan, and low fat (without the frosting). Although I do recommend the frosting, at least on a few of these cookies! Balance is the key to everything!
The sweet treats that are the most dangerous for me are anything dark chocolate or carrot cake. You name it, I probably can’t keep my hands off of it. Normally, I have self-restraint but with carrot cake there’s no stopping me. The sweet cream cheese frosting top paired with the cinnamon and raisins and the crunch and the carrots and walnuts, yeah you’re never convince me there’s any better cake. Did I mention I have no self-control around it?
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So my solution was to make cookies instead. Oatmeal cookies to be exact. I decided very quickly that these cookies needed to be very filling and full of protein, so I wouldn’t feel too bad if I ate two or
five three a day. After all, I’m just replacing that sugary protein bar right? These cookies lasted four whole days at my house. Pretty sure that should be a record, given my self restrain issues. And I even shared them with Dave :) Haha he probably got two. I’m telling y’all being food blogger is no good for my diet! Luckily these are naturally sweet, gluten-free, vegan, and high-protein. That makes it better right??
I hope that you love carrot cake as much as I do and try this recipe, you won’t be disappointed in how filling these are or how delicious they taste.
Carrot Cake Cookies Spotlight
Coconut butter is a butter (like nut butter) made from the meat of the coconut. You can make your own coconut butter at home with just a food processor and time! The process is super simple and really doesn’t take too long. I make my own coconut butter all the time if I can’t find it on sale!
Coconut butter will harden in the cold and will soften up in the heat. If you find that your coconut butter isn’t mixing well, you can heat it up in the microwave for 30 seconds or on the stove. Remember that when you add liquid to mix into coconut butter, it needs to also be room temperature or warmer so it doesn’t make the coconut butter seize up and harden.
Coconut butter mixed with a bit of maple syrup will make you forget about buttercream frosting! It’s that good and super easy! You have to try it out!
Carrot Cake Cookies Recipe Tips
These carrot cake cookies require shredded carrots. I shred my carrots by hand with a box grater (it’s not worth getting the food processor dirty over) but if you are making more than one batch, I would recommend the grater attachment in the food processor.
White chia seeds are perfect for this recipe to thicken the frosting but they don’t distract from the frosting color since they are white. If you can get your hands on them, you definitely should.
You can shape these cookies into little eggs using a spoon from your kitchen utensils. Just spray the spoon with some non stick spray and shape the egg shape of the spoon. The cookie dough will come right off.
Don’t forget to use parchment paper to ensure nothing sticks!
Oatmeal Carrot Cake Cookies
- 2 tbs. ground flax
- 1 tbs. chia seeds
- 9 tbs. water
- 1 cup rolled oats - GF
- 1/2 cup unsweetened applesauce
- 3/4 cup unsweetened almond milk
- 2 scoop vanilla vegan protein powder - I used About Time or vanilla protein powder of choice
- 2 tbs. coconut flour
- 4 packet stevia
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1/2 cup shredded carrots - about 2 large carrots, peeled and shredded
- 1/4 cup chopped pecans
- Preheat oven to 350.
- Peel and grate carrots. Reserve carrots in small bowl.
- In a large bowl, combine the ground flax and chia seeds with water. Let rest for 5 minutes.
- To the flax/chia mixture, add rolled oats, applesauce, protein powder and almond milk. Stir to combine.
- To this mixture add the coconut flour and steivia. Stir until thoroughly combined.
- Add baking soda and baking powder. Stir.
- Add shredded carrots and pecans. Stir until incorporated.
- Bake at 350 for 15 minutes.
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What about you?
- What is your favorite cake flavor?
- Do you have a childhood favorite that you just can’t get enough of?
- Have you ever made coconut butter before?
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