No Bake Carrot Cake Cookies (Vegan & Gluten-Free)
Ingredients
- 1/2 cup cashew butter (such as Justin's Cashew Butter)
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 2 tbsp vegan vanilla protein (or 1-2 tsp vanilla extract)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup shredded carrot (patted dry)
- 1/4 cup raisins
- Optional: Vanilla frosting (such as Simple Mills) or vanilla yogurt for topping
Preparation
Mix Wet Ingredients
In a bowl, combine the cashew butter, coconut flour, maple syrup, vegan vanilla protein (or vanilla extract), cinnamon, and nutmeg. Mix well until a dough forms.
Add Carrot and Raisins
Fold in the shredded carrot and raisins into the dough mixture.
Shape Cookies
Line a plate with parchment paper to prevent cookies from sticking.
Use a cookie scoop to portion out the dough and place it on the parchment paper.
Flatten each scoop of dough to form cookies.
Freeze
Place the plate with the formed cookies in the freezer for about 1 hour. This helps the cookies firm up.
Add Optional Toppings
After the cookies have chilled, remove them from the freezer.
Optionally, add a layer of vanilla frosting on top of each cookie. You can also consider using vanilla yogurt.
Store
Store the no-bake carrot cake cookies in the refrigerator for up to 5-6 days.
