Flourless Oatmeal Carrot Cake Cookies

Recipe By I Heart Eating

Ingredients

Cookies

  • 3 c . rolled oats divided
  • 1 tsp . baking powder
  • 2 tsp . ground cinnamon
  • 1 tsp . ground ginger
  • 1/2 tsp . ground nutmeg
  • 1/2 tsp . salt
  • 1/3 c . coconut oil
  • 1 c . brown sugar packed
  • 2 large eggs
  • 1 tsp . vanilla extract
  • 2 c . grated carrot
  • 1 c . shredded coconut
  • 1/2 c . chopped pecans optional

Icing

  • 2 oz . cream cheese
  • 1 c . powdered sugar
  • 2-3 T . milk

Instructions

  • Line two baking sheets with parchment paper; set aside.
  • Grind two cups of oats into flour (a blender or food processor should do this).
  • In a medium bowl, whisk together oat flour, remaining 1 cup oats, baking powder, cinnamon, ginger, nutmeg, and salt.
  • With an electric mixer (either hand or stand), beat together the coconut oil and sugar until combined.
  • Beat in the eggs and the vanilla until combined.
  • Stir in the flour mixture just until combined.
  • Stir in the carrots, coconut, and nuts, if using.
  • Cover, and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 F.
  • Using a 1 ½ tablespoon cookie scoop, drop about batter about 2-inches apart onto the prepared baking sheets.
  • Gently flatten slightly, if desired.
  • Bake for 10-15 minutes, or until cookie is set and very lightly browned at the edges.
  • Remove from the oven and let the cookies cool on the sheets for at least 5 minutes.
  • Transfer to wire cooling rack to cool to room temperature before icing.
  • To make icing, beat together cream cheese, powdered sugar, and 2 tablespoons milk until well-combined.
  • Add additional milk as needed to get to desired consistency.
  • Drizzle icing over cooled cookies.
  • Cover, and store leftover cookies in the fridge.