Carrot Cake Oat Cookies
Here is my plant-based dessert made with the creamy, dairy-free Forager Cashew-gurt. It's one of my favorites for it's sweetness and texture.
Ingredients
For the cookie base:
- 1/4 cup coconut flakes dried, unsweetened
- 1/4 cup almond meal
- 10 small pitted dates I used deglet noor
- 2 tablespoons Forager Cashewmilk Yogurt
- 1/8 teaspoon sea salt
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 egg
- 3/4 cup raw oats gluten-free
- 1/4 cup brown rice flour
- 1/2 teaspoon baking soda
- 3 tablespoons crushed walnuts
- 1/4 cup golden raisins
For the frosting:
- 1/4 cup shredded coconut unsweetened, finely ground
- 8 small pitted dates
- 1 1/2 tablespoons lemon juice
- 1/4 cup Forager Cashewmilk Yogurt
- 1/2 cup shredded carrots
Instructions
- In a small high-speed food processor or high-speed blender, combine coconut, almond meal and dates until dates well ground into mixture.
- Transfer mixture to a bowl.
- Add Forager Cashewmilk Yogurt, sea salt, vanilla, cinnamon and egg.
- Mix in rice flour, oats and baking soda.
- Fold in walnuts and raisins.
- Bake for 10-12 minutes until just golden; let cool.
- Make the frosting.
- In a high-speed blender or food processor combine coconut, dates, lemon juice, coconut oil and Forager cashew-hurt.
- Mix in shredded carrots.
- Spread frosting mixture onto each cookie.