Carrot Cake Oatmeal Cookies

Step 1

Mix the dry : In a bowl, mix in the almond flour, oats, baking powder, salt, and the spices and mix well.

Step 2

Make the flax egg: In another small bowl, mix the flaxseed meal and water. Mix well and let it sit for 5 minutes to thicken.

Step 3

Then add in this flax egg, maple syrup, vanilla, and oil to the dry ingredients in the bowl and mix well to combine. Add in the pecans and dates.

Step 4

Caramelize the carrots by adding the carrots to a skillet with the maple syrup and sugar and cook until the maple and sugar thicken and the carrots caramelize a little bit.

Step 5

Cool this mixture for 3-4 minutes then add to the bowl with the dough. Mix everything really well. Then refrigerate to chill for at least 20 minutes. The dough is pretty sticky so you want to refrigerate so that the oats absorb some of that stickiness from the extra moisture.

Step 6

Take the bowl of the dough out of the fridge and oil your hands using a cookie scoop or a spoon, take about 1 1/2 tablespoons or more worth of the dough. Roll it into a ball and then flatten it on a parchment-lined baking sheet.

Step 7

Top it with either pistachios or pecans and flatten it really well. I love pistachios with the carrot cake flavor here. The cookie is going to expand so you want to flatten them to about 1/4 inch or less thickness.

Step 8

Preheat the oven to 340 degrees Fahrenheit (171 c ) then bake the cookies for 16-19 minutes depending on the size and the thickness of the cookie.(bake at 330 deg F (165c) if using darker or thinner baking sheets as almond flour tends to brown easily)

Step 9

The cookies will be soft when they are just baked. Let them cool for 5 minutes on the sheet then remove them from the sheet and let them cool completely. Store on the counter for the day and in the refrigerator for up to 2 weeks.