Carrot Oatmeal Cookies

So you like carrot cake, and you like oatmeal cookies? Then you will absolutely LOVE these carrot oatmeal cookies! They have a really nice earthy sweetness to them, and they’re pretty healthy! Eating one of these cookies almost feels like you’re getting a nice warm hug from your Grandma after a long cold walk home from school. Oh yeah. That’s the feeling alright.

I first concocted this recipe when I was making homemade carrot juice, and I had a lot of leftover carrot pulp. I hate throwing that stuff out! It still has loads of flavor and shouldn’t be wasted! As per usual, I also happened to be craving something sweet. So, what is one to do when you have carrot pulp and a hankering for dessert? You make Carrot Oatmeal Cookies of course! The results were just magic, and I can’t wait for you to try them.

I have since made the recipe for those of you at home that might not have a juicer, but might be craving a carrot cookie! You can also just grate a carrot in your food processor, squeeze through a clean cheese cloth, reserve the juice, and still use that carrot pulp! Use that reserved juice as a nice beverage to enjoy while you prepare your carrot cookies! Juice + Cookies = Bliss!

Below are the fairly simple ingredients, and methods. It is specified to use refined coconut oil, but you can also use unrefined for this recipe. You’ll just have a little bit more of a “coconut” flavor- which isn’t necessarily a bad thing! For the cream cheese, I use Tofutti brand. For more info on my favorite vegan cheeses, check out my Vegan Essentials Guide.

I hope that you love these carrot oatmeal cookies! They are healthy, earthy, sweet, almost savory, and have a beautiful texture! Let me know how you like below!

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Cookie Ingredients:

• 1/2 cup of refined coconut oil
• 2 flax eggs (2Tbs ground flax meal + 6 Tbs water)
• 1 tsp vanilla
• 1 1/2 cup carrot pulp (about two small carrots)
• 1 1/2 cup oats
• 1 1/2 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1 cup coconut sugar

Cookie Method:

• Preheat your oven to 350° F. If you are making the cream cheese glaze to go on top, take the vegan cream cheese out of the fridge to that it can come to room temperature. It will be easier to work with later on.
• Make your 2 flax “eggs” by mixing together your 2 Tbs. of flax meal with 6 Tbs. of water in a small bowl and let it set for five minutes.
• If you have leftover carrot pulp from making carrot juice, just measure out 1 1/2 cups of your pulp and place it in a bowl. If you are making carrot pulp, roughly chop two carrots and place in a food processor. Blend the carrots until they are finely grated. Scoop out the carrots and place in a clean cloth or cheese cloth. Squeeze out excess carrot juice into a glass. Reserve this carrot juice for later or enjoy a nice carrot beverage while you make your cookies!
• In a large mixing bowl add in the coconut oil with the coconut sugar. Fluff this together. Then add in your flax “eggs”, vanilla and shredded carrot pulp.
• After all of these wet ingredients are combined, add in the dry ingredients: the oats, flour, baking powder, cinnamon, and salt.
• Mix well and place scoops of this dough on a parchment lined baking sheet. Bake for fourteen minutes. I made about 24 small cookies with this recipe. When they are out of the oven and have cooled, top them with the vegan cream cheese glaze and enjoy!

Vegan Cream Cheese Glaze Ingredients:

• 4 Tbs. vegan cream cheese (I use Tofutti brand)
• 1/2 cup powdered sugar
• 1 Tbs almond milk
• 1 tsp vanilla extract

Vegan Cream Cheese Glaze Method:

• To make this glaze first get a small mixing bowl and place your cream cheese, almond milk, and vanilla extract into it. Mix well. If the cream cheese is a little too cold, it will be hard to incorporate these ingredients together.
• Then slowly sift in the powdered sugar bit by bit at a time and whisk together. If you do not sift, or add in the powdered sugar too quickly, then it will not be smooth. Take your time here. You may or may not need all of the powdered sugar.
• When all of the ingredients are incorporated well it should be thinner than icing- almost like a glaze.
• Drizzle a good amount on top of each cookie and enjoy! Also, I like to add a small sprinkling of cinnamon on top of these cookies! It offers a spicy taste and a pretty look!

There you have it! Here are the carrot oatmeal cookies baked, glazed and ready to eat! I hope that you and your family enjoy!

If you want more “home-y” and “kid-friendly recipes you should check out my Easy Vegan Macaroni and Cheese or my Chickpea Broccoli Salad. I love the feeling when I make a recipe the whole family can enjoy!