Description
This cookie recipe is refined sugar and dairy free!
Ingredients
Units
Scale
Cookie Dough Ingredients
- 1 cup GF rolled oats
- 1 cup GF oat flour
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 eggs
- 1/3 cup maple syrup
- 1/3 cup coconut oil (melted)
- 1 tsp vanilla
- 3/4 cup shredded carrot
- 1/2 cup golden raisins
Coconut Cream Icing Ingredients
- 1 can coconut cream
- 1 tsp Swerve powdered sugar
- 1 tsp cinnamon
- 1 tsp vanilla
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowel, combine oats, oat flour*(see note below), almond flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a medium bowl, cream by whisking eggs, maple syrup, melted coconut oil and vanilla.
- Slowly, add wet ingredients to dry ingredients. Then, fold in shredded carrots.
- Use an ice cream scoop to form the cookies. Bake for 18-22 minutes.
- While cookies are baking prepare your icing. Add solid coconut cream, powdered sugar, and vanilla to a mixing bowl. Beat ingredients with an electric mixer on low for about 3 minutes. Stop when you see soft peaks forming. Refrigerate frosting for 30 mins.
- Once cookies are baked and cooled completely, spread frosting on top of each cookie.
- Decorate cookies with chopped nuts (pecans or walnuts), Easter sugar candies, or sprinkles.
Notes
- To make your own oat flour, pour your oats in a blender of Nutribullet. Blend oats until they are a fine flour texture. Viola, you have oat flour!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Breakfast, Dessert
- Cuisine: American