Carrot Cake Oatmeal Cookies

Directions:

Cookie:

1. In a bowl, combine oats, oat flour, baking powder, cinnamon, and salt. In a separate (larger) bowl, whisk together the coconut oil, egg, vanilla, and maple syrup (or honey). Slowly add the flour mixture to the wet mixture, stirring until a smooth dough forms. Fold in carrots. Chill dough in the freezer for 15 minutes or the refrigerator for 45 minutes.
2. Preheat the oven to 325°F, and grease a cookie sheet with coconut oil (or, alternatively, line with parchment paper).
3. Scoop cookie dough into 1" - 1.5" balls and drop onto the baking sheet.  Bake at 325°F for 12-15 minutes. 

1. To a large mixing bowl, add softened butter and beat or whisk vigorously to combine. Then add vegan cream cheese and mix again until creamy and smooth.
2. Add sifted powdered sugar in 1 cup increments until thick and spreadable and to desired sweetness.
3. You want this frosting to be pretty thick so it won’t slide around, so keep adding powdered sugar until it reaches the right consistency.
4. Refrigerate after frosting to keep fresh (up to 5 days).
5. Enjoy! 

Meet Sara Stewart:

Sara Stewart, MS CHES, is a nutritionist, health educator, and recipe developer passionate about inspiring others to live their healthiest lives. She shares easy meal ideas and lifestyle tips on her Instagram page, and helps brands increase digital engagement through imagery and community building. Sara is an avid runner, traveler, and coffee shop-goer. 

You can find her recipes on Instagram at @sara.haven

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