Carrot Cake Oat Walnut Vegan Cookies
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Calories 122
Protein 3g
Fat 6g
Carbs 16g
Total Time
Carrot Cake Cookies Recipe
Prep Time
Cook Time
Total Time
Ingredients
Ingredients for 15 cookies (or 8 large cookies)
- 2 ripe bananas (or 1 cup punpkin puree or sweet potato puree)
- 1/2 cup (125g) raw peanut butter (or your choice of nut butter), measured
- 1 tablespoon vanilla extract
- 5 tablespoons coconut sugar (or 3 tablespoons maple syrup or agave or honey)
- 2 cups (~250g) raw quick cooking oats
- 1 teaspoon nutmeg (or cinnamon)
- 1 teaspoon cardamom (optional)
- 1/4 cup crushed walnuts (optional – included in the macro count)
- 1/2 large carrot, grated
Steps
- Set oven to 350F.
- In a bowl, mash up the banana with a fork. Then add nut butter and vanilla extract and mix well.
- Add the remaining ingredients (except the walnuts and carrots) and mix well – it should be thick and sticky like cookie batter.
- Fold in walnuts and carrots and mix in using your hands.
- Line a baking tray with parchment, then use an ice cream scoop to evenly measure out 15 cookies. Add them to the baking tray and lightly mash down with a fork or spatula to shape the cookie.
- Bake for 12-15 minutes, until the outside is golden brown. Be careful not to over bake them since they may not change color too much but 10 -12 minutes in the oven should be sufficient.
- Allow them to slightly cool on a baking tray or a paper towel before enjoying.
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Calories
122
Protein
3g
Fat
6g
Carbs
16g
Sodium
Fiber
2g
Sugar
7g