Vegan Carrot Oatmeal Cookies

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Vegan Carrot Oatmeal Cookies
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Vegan Carrot Oatmeal Cookies

Ingredients

  • 1 cup instant oats
  • ¾ cup organic flour (gluten-free if desired)
  • 1 ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • Dash of Himalayan or sea salt
  • 2 Tbsp coconut oil, melted
  • 1 Tbsp flaxseed meal
  • 2 ½ Tbsp filtered water
  • 1 tsp vanilla extract
  • ½ cup maple syrup (or preferred sweetener)
  • 1 cup grated carrots
  • ½ cup chopped walnuts (optional)
  • 2 capsules Organixx 7M+, opened

Instructions

  1. Stir water and flaxseed meal together and set aside to thicken.
  2. Whisk together instant oats, flour, baking powder, cinnamon, and salt; set aside.
  3. In a large bowl whisk together flax mixture, vanilla, and coconut oil. Add maple syrup and stir to combine.
  4. Stir in dry ingredients mixture, then fold in grated carrots.
  5. Cover the dough and chill for 1 hour in the refrigerator.
  6. Preheat oven to 350 F. Line large baking sheet with parchment paper.
  7. Using ice cream scoop or spoon, drop balls of cookie dough onto baking sheet and flatten slightly. Leave two-inch space between cookies.
  8. Bake for 11-13 minutes. Cool the cookies on a baking sheet for 15 minutes, then transfer to a rack.
https://organixx.com/vegan-carrot-oatmeal-cookies-recipe/

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Reader Interactions

Comments

    • Hi Michelle, sorry if it was not clearly stated in this post. Please be assured that we have edited the post to clarify things.

      This recipe lists organic flour as one of its ingredients, which contains gluten. However, Katrina opted to use a gluten-free flour for her to be able to taste the cookies. Please feel free to use your preferred flour.

      Hope this helped and good luck in recreating this recipe!

    • Hello Robin, we apologize for the confusion! We’d love to clarify this for you.

      The recipe did list organic flour, which is not gluten-free. But Katrina did use gluten-free flour in order for her to taste the cookies, and anyone who prefers to do the same may copy her. To add, we also updated the ingredients list to reflect the option of using gluten-free flour, as desired.

      We hope this helped and let us know if you were able to recreate this for yourself!

    • You are right, Renee. The organic flour that was listed in this recipe is not gluten-free. We have edited the post and included the option to use gluten-free flour as desired, just like what Katrina did in the video.

      Hope this answered your concerns! Sorry for the confusion and may you have a great day!

    • Thank you for your questions, Gloria.

      The kind of flour to use will depend on you. Organic flour has been listed in the recipe, but you may also opt to go gluten-free, just like Katrina in this video. Brown rice, chestnut, buckwheat, and maize flour are all excellent choices for gluten-free flour. Some brands even offer the organic kind.

      Regarding your second question, chilling the dough in the refrigerator will solidify the fat before baking. While the cookies are baking, the fat in the chilled dough will take longer to melt compared to room-temperature fat and the longer the fat remains solidified, the less the cookies spread. To add, some bakers claim that chilling cookie dough produces cookies with darker color and more pronounced flavor.

      We hope this answered your queries. Good luck in recreating this recipe!

    • Hi Eva, thanks for your feedback.

      You are correct, organic flour does contain gluten. The recipe calls for organic flour but Katrina used gluten-free flour instead so she can taste the cookies for herself. With this, anyone who wants to recreate this recipe may use either kind of flour based on their preference.

      We apologize for the confusion and may you have a great day ahead!

    • Hi Julie, thanks for your question.

      Please feel free to substitute ingredients according to your preference. However, please keep in mind that using regular oats instead of the instant oats may change some aspects for the recipe (eg. cooking time, taste, and texture). Just to give you an idea, instant oats has a more powdery and mushier consistency than the regular oats. To add, the former has more sugar in it.

      We hope this helped and we hope you enjoyed this post!

    • Hi Barbara, thank you for your question and feedback.

      They definitely are good!! You should give them a try and let us know how they turn out for you.

      As far as the calories and carbohydrate amounts, unfortunately, we do not have that information readily available at this time. Please know, that we are coming up with a recipe app that will automatically calculate nutritional information very soon, so please be on the lookout for that in our future recipe posts.

      In the meantime, feel free to enter the ingredients into an online recipe calculator to get the nutritional information for this recipe.

      We hope this helps! Wishing you a wonderful day!!

  1. In order for supplements to be effective, one must take enough of them. 2 capsules in the entire batch of cookies is not enough to be effective unless you ate half the batch or more.

    • Thanks for your feedback on this recipe, Aislyn. We agree in your statement about taking the proper dosage in order for the supplement to be fully effective. We used two capsules for these cookies since it is the suggested daily dosage of 7M+ for adults.

      However, please feel free to recreate this based on your own preference. In some cases, people want to take more than the standard amount so we provide guidelines for advanced usage, which is taking 8 capsules of the 7M+ daily. Organixx cannot diagnose, treat or give you advice regarding your health and individual use of our products. If you have questions regarding individual use of our product, please consult with a physician or specialist and use this page as our reference: https://organixx.com/7m-plus/.

      We hope this helped and we hope you have a lovely day ahead!

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