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Author:
Kevin Curry
Carrot Cake Oat Walnut Vegan Cookies
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Carrot Cake Oat Walnut Vegan Cookies
Ingredients for 15 cookies (or 8 large cookies)
Substitution
Note
- 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
Step 1
Set oven to 350F.
Step 2
In a bowl, mash up the banana with a fork. Then add nut butter and vanilla extract and mix well.
Step 3
Add the remaining ingredients (except the walnuts and carrots) and mix well – it should be thick and sticky like cookie batter.
Step 4
Fold in walnuts and carrots and mix in using your hands.
Step 5
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.
Step 6
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.
Step 7
Allow them to slightly cool on a baking tray or a paper towel before enjoying.
Carrot Cake Oat Walnut Vegan Cookies
Kevin Curry
INGREDIENTS
- 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
INSTRUCTIONS
-
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.
Nutrition per serving
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