Carrot Cake Oat Cookies
In this week’s CSA, I received spinach, beets, an onion, potatoes, apples, and broccoli. My neighbor picked probably close to 100 carrots from her garden and gave me a bag, so I have them, too. I am thinking broccoli cheddar soup is going to be on the menu soon. I might make some roasted beets and carrots, too. But first, carrot cake oat cookies.
My neighbor has a health condition and eating gluten makes her sick, so I made these carrot cake oat cookies gluten free. I started out preparing these the same way I did my Oatmeal Plum Muffins by baking the oats with the spices. I highly recommend always baking oats with spices. When you blend them in a food processor, your result is a flavorful and healthy gluten free oat flour that you can use in numerous baking recipes.
For the carrots, I grated them in my food processor. If you don’t have a food processor, use a hand grater, but the food processor grates the carrots in seconds and save so much time and energy.
These carrot cake oat cookies are really easy to make and allowing them to chill for an hour gives the oats time to absorb the liquids in the dough. Don’t worry if it seems to runny before you chill it, once the hour is up it will be a nice, thick dough ready to form into cookies. The cream cheese icing is a must, though my neighbor also cannot have too much dairy, so I made some cookies without icing just for her. I, however, prefer all the icing. The cookies come out of the oven sweet and chewy. I promise you will love them!
Carrot Cake Oat Cookies
Ingredients
- 2 cups oats
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cream of tartar
- 1/4 tsp baking soda
- 1/8 tsp salt
- ¾ cup grated carrots
- 1 egg room temperature
- 2 Tbsp butter melted (can use coconut oil)
- 1 tsp vanilla
- ½ cup honey
- Cream Cheese Icing
- ½ cup cream cheese
- 1-2 Tbsp maple syrup
- ½ tsp vanilla
Instructions
- Preheat oven to 325 and line a baking pan with aluminum foil. Spread the oatmeal on the pan and sprinkle with the cinnamon and nutmeg. Bake for 5 minutes. Allow to cool.
- Add the oats to a food processor or blender and blend until smooth.
- In a bowl, stir in the dry ingredients.
- In a separate bowl, mix the wet ingredients and fold in the carrots and dry ingredients. Stir until combined. Cover the bowl in plastic wrap and chill 1 hour.
- Spoon the dough onto a greased cookie sheet and bake at 325 for 15 minutes. Cool.
- Mix icing ingredients together and spread on cooled cookies.