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Carrot Cake Cookies
I've used ordinary vegan butter in this recipe to make it easy, but you can use any seed or nut butters instead to make it oil free.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Ingredients
2
medium Carrots
½
cup
Pumpkin Seeds
1
cup
Wholemeal Flour
1
cup
Rolled Oats
½
cup
Brown Sugar
1
tsp
Cinnamon
2
Tbs
Vegan Butter
or nut or seed butter
120
g
Apple Puree
or unsweetened apple sauce
Instructions
Preheat oven to 180°C (or 350°F). Line a baking tray with baking paper.
Grate the carrot. You need about 1 cup for this recipe.
Grind the pumpkin seeds to a coarse flour in a blender.
Add the flour, oats, pumpkin seeds, sugar and cinnamon to a large bowl. Mix with a wooden spoon to combine.
Add in the grated carrot and mix through.
Melt the butter in a microwave safe container in the microwave in 30 second bursts.
Mix the apple puree into the melted butter.
Add the butter mix to the dry ingredients and mix through until the dry mix is fully combined.
Place large spoonfuls of dough onto the prepared baking tray and press down lightly with a fork.
Bake for 15 - 20 minutes until just browned.
Allow to cool on a cooling rack.