Best Vegan Oatmeal Carrot Cookies Ever!
Well, they are the best ones I have ever made and possibly eaten. It’s hard to judge a cookie, I rarely find one I don’t like. These beauties are really easy to throw together and with all of the oatmeal and
Once a week Andy and I have a dinner date with another couple in our neighborhood. We take turns hosting, this week it is their turn so I wanted to bring a dessert to contribute.
Originally I was going to make these cookies into carrot cake “whoopee” pies, you know the kind with the cream in the center. Then I realized I did not have the ingredients to make cream cheese frosting for the center, that is the signature frosting for carrot cake.
Plus once I baked up some of these beauties I realized that they were amazing on there own so no need to add extra work!
Step 1: Make sure you have all of the ingredients!
Do you ever do that? Get excited about making something and then realize you are out of a major ingredient? I mean if you were out of carrots you could sub cranberries. They of course wouldn’t be Oatmeal Carrot Cookies anymore but they would be Oatmeal Cookies and delicious!
I’m talking big ingredients like sugar or flour or coco powder for chocolate cupcakes! Any-who, just make sure you have all of the ingredients. Pull them out of the cabinets and get all of you measuring devices ready.
Step 2: Get Mixing
Preheat your Oven to 375°!
Make your flax egg by combining one tablespoon of ground flax seed with 3 tablespoons of water in a small bowl. Then get those carrots shredded, peel them and then either use a hand grater or if you have one a food processor will make it super quick!
Ideally, you pulled your “butter” out of the fridge about 30 minutes before cooking so that it can get to room temperature. Then cream the “butter” and sugar, to cream is to work two or more
Put the butter and sugar in the stand mixer (you can totally use a hand mixer but if you have a stand mixer that will make it easier!) I grew up using a hand mixer and let me tell you, a stand mixer is a game changer!!!
Once that is throughly creamed add the vanilla and flax egg and continue to mix. Then add in all of the dry ingredient except the the oatmeal. I like to portion all of mine in a smaller bowl then I can slowly pour it into the mixer as it continues to do it’s thing.
Pour in the non-dairy milk and then slowly add the oatmeal.
Lastly, turn the mixer off and fold in the shredded carrots. Now you are ready to bake!
Step 3: Bake It!
Pull out a cookie sheet and line it with some parchment paper. Then scoop out about a tablespoon of dough at a time and line them up on your cookie sheet. Is it
Place the cookies in the oven and then set the timer for about 12 minutes. Mine took closer to 15 but I think my oven is perhaps running cool. I am going to get a temperature gauge for the inside I think. So you might even set it for 10 minutes and then check, I don’t think these cookies are easy to burn but I am sure it is possible.
Step 4: Eat!
So once they are finished cooking pull them out of the oven. Let them sit on the cookie sheet, wait I think it’s call a baking sheet! Okay, doesn’t matter, let them sit for a minute or two before you move them to a rack or some newspaper to cool. Once they are cooled to your liking sit down and enjoy the fruits of your labor with some cool “milk” or hot coffee!
Enjoy,
Brianna
| Prep Time | 10 minute |
| Cook Time | 12 minutes |
| Servings |
cookies
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- 1/2 c vegan butter I used a brand called melt that cam in cubes like real butter, make for easy measuring.
- 3/4 c brown sugar
- 1 Tbsp vanilla extract
- 1 flax egg 1 Tbsp ground flax plus 3 Tbsp of water
- 1 c flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 1 1/2 c quick cook oatmeal
- 2 finely grated carrots if you have a food processor this is super easy
- 1 1/2 c quick cook oatmeal
- 2 finely grated carrots if you have a food processor this is super easy
Ingredients
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- Preheat 375 12-15 minutes In a stand mixer cream butter then add in sugar. Once sugar and butter are creamed add in vanilla and flax egg. In another bowl mix flour, baking soda and spices. Then mix in milk. Fold in oatmeal and carrots.
- In a stand mixer first cream butter and sugar. Make sure your butter is at room temperature.
- Once butter and sugar are creamed add vanilla and flax egg, continue mixing.
- Mix in spices, baking soda, and flour.
- Add milk and slowly add in oatmeal.
- Once that is thoughly mixed stop mixer and stir in grated carrots.
- You can store this in the fridge if you are not ready to cook but if you are ready scoop spoonfuls onto cookie sheet lined with parchment paper. Place in oven and cook for 12-15 minutes.
- You might check before that, I think my oven might be running cool. Carefully remove from oven let cool or eat warm.
