These vegan carrot cookies with oatmeal offer a delightful combination of flavors and textures. The carrots add moistness and flavor to the cookie while the oatmeal adds an earthy, nutty taste.
Gather ingredients: - old fashioned oatmeal - all-purpose flour - baking powder, baking soda, salt - cinnamon, ginger, nutmet - brown sugar, granulated sugar - unsweetened applesauce - vegetable oil - dried fruit or nuts
Combine oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
In a separate bowl, whisk together applesauce, brown sugar, granulated sugar and vegetable oil.
Add the wet ingredients to the dry ingredients bowl. Stir until moistened.
Add shredded carrots to the bowl and stir until evenly distributed (note: add any additional ingredients, such as nuts, raisins, etc... at this step).
Scoop two tablespoons of cookie dough for each cookie onto a baking sheet lined with parchment paper or a silicone mat. Lightly press each cookie with a fork dipped in flour.
Bake at 350 F for 9 - 10 minutes. Let cookies cool for 5 minutes. Then move them to a wire rack to cool completely.
Place the vegan carrot cookies in an airtight container and store for up to 4 days at room temperature. Alternatively, wrap the cookies and freeze for up to 2 months.