Carrot Cake Power Cookies {Gluten-Free, Vegan}
Carrot Cake Power Cookies! Healthy, gluten-free and vegan breakfast cookies that are full of superfoods. Delicious and kid-friendly!
- Prep time
- 5 min
- Cook time
- 17 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons ground chia seeds
- 1/2 cup hot water
- 1/2 cup cashew butter or almond butter (I use Trader Joe's Cashew Butter)
- 1/2 cup ground flaxseed
- 1/2 cup arrowroot powder
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 2 teaspoons lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup grated carrots (about 1 large carrot)
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions
- 1
Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
- 2
Combine the ground chia seeds and hot water. Let sit for about 5 minute while you measure the rest of the ingredients.
- 3
Place the cashew butter, flaxseed, arrowroot powder, applesauce, maple syrup, lemon juice, cinnamon, nutmeg, ginger, salt and baking soda in a bowl. Use a hand mixer to evenly combine. Add the chia seed mixture and mix until totally smooth and incorporated.
- 4
Add the carrots, raisins and walnuts and mix to gently combine.
- 5
Using a cookie scoop or wet spoon, scoop the cookies out onto the prepared baking sheets. Use wet hands to flatten slightly if desired.
- 6
Bake for 15-17 minutes until golden on the edges and bouncy to the touch. Let cool for 2 minutes then transfer to a wire rack to cool completely. Enjoy!