Gluten-free Vegan Carrot Raisin Un-Oatmeal Cookie Recipe


I have long been a cookie-lover. Cookies are my favorite baked dessert even over pie, and definitely in preference to cake. It is odd that despite this long love for the crackley, sugary-sweet and buttery cookie, I don’t have more cookie recipes on the Book of Yum. I think it is because I often make the same chocolate chip recipe based on the Tollhouse recipe when I do make cookies. And, I like cookies so much that I have no willpower when I finally do make them, so I try to limit the frequency. Besides chocolate chips, one of my favorite cookies is sold at Mariposa Bakery- a nutmeal cookie that I could eat by the dozen. Oh, it is so good. But I’d never really tried to make it until I saw a recipe by Isa Moskowitz in Vegan Cookies Invade Your Cookie Jar for a chewy carrot-raisin cookie. I was inspired by the idea of a cookie with grated carrot, and set off from there to make my version of a yummy, spiced raisin cookie with chewiness from slivered almonds and coconut instead of oatmeal. I tried several variations of flour, oil, sugar and even baking powder before coming up with this one. The first version had too much starch, giving it a chalky taste. The second version was a little too healthy and while it had great flavor, it had an “Enjoy Life” processed cookie texture. Not bad, but not what I was going for. The final version is the kind of cookie that spreads a little, but not too much, and browns around the edges just like a chocolate chip cookie. The DH has liked every version of this cookie I’ve made, and gobbled them up, but I have a feeling this one will be his favorite too, as soon as he gets home and tries some. Baby Yum was content to sniff the cookies deeply and earnestly, but she prefers creamy yogurts and sugar snap peas to cookies. I’m sure she’ll get over that, but until she does, who am I to fight a kid with healthy taste buds? I hope you enjoy this relatively healthy cookie just as much as we do in our house! How often can you actually get your veggies from a cookie? *You will notice I don’t use xanthan gum or guar gum in this recipe. I don’t have anything against them, but I don’t find them necessary in cookie recipes with their forgiving high-ratios of sugar and oils.

Looking for more gluten-free cookie recipes? Try these:
gluten-free cookie roundup
Grain-free coconut raisin cookie recipe
Stevia Sweetened Sugar Cookie Recipe
Rosemary Lime Cookie Recipe
Gluten-free Dairy-free Thin Mint Cookie Recipe
Chocolate Peppermint Cookie Recipe
Soft Molasses Vegan Cookie Recipe
Coyote Cookie Bar Freezer Fudge Recipe
Chocolate Frosted Coconut Cokie Recipe
gluten-free cookie smores recipe
Cocoa Bean Cookie Truffles
Grain free Chocolate Raisin Rum Cookie Recipe
Dairy-free Peanut Butter Chocolate Thumbprint Macaroon Cookie Recipe

This recipe was shared with Gluten-free Wednesdays and Real Food Weekly

Carrot Raisin Un-Oatmeal Gluten-free Cookie Recipe
Ingredients
1/2 cup + 1 tbsp Earth Balance Margarine (or oil) – chilled
1/3 cup brown sugar
1/2 cup + 2 tbsp. sugar
1/2 tsp. lemon, lime, or orange zest
2 tsp. gluten-free vanilla (I use Costco’s Kirkland)
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp cloves
1/4 tsp. allspice
1/2 tsp. salt
1/3 cup unsweetened non-dairy milk (I used soy, but you could use almond or hemp milk as well)
1 tbsp +1 tsp. ground flaxseed
3/4 cup sorghum flour
1/4 cup brown rice flour (or millet, or additional sorghum)
1/2 cup tapioca starch flour
1/4 cup arrowroot starch flour
1 1/4 tsp baking powder
1 cup shredded carrots
1 cup raisins
1/2 cup shredded coconut (or coconut flakes if you have them)
3/4 cup slivered blanched almonds, broken up a bit (I use Trader joe’s brand)
Directions
Prepare cookie sheet with parchment paper and preheat oven to 375F.

Combine margarine and both sugars in a bowl and mix until you have a creamy texture. Either a hand-held mixer or standing mixer works well, but you could do it by hand if you like that sort of thing. I’m lazy. Add your zest, vanilla, spices and salt and mix again.

Combine your non-dairy milk with ground flaxseed in a blender or small food processor bowl. If you have sweetened or flavored milk you may wish to decrease the sugar and possibly vanilla in the overall recipe, to taste. Process or blend the mixture until it is smooth and has a slimy texture.

Add your flax egg to the margarine and sugar mixture and mix it all together.

Meanwhile, combine your flours and baking powder in a sifting cup and sift into the mixing bowl with your flax egg, sugar, and margarine. Fold together and add carrots, coconut, almonds, and raisins, folding in one last time.

Drop tablespoons of dough in round 1 or 1 1/4 inch cookies onto your parchment paper covered cookie sheets about 2 inches apart. Smooth tops of cookies if necessary and bake for 15-20 minutes, or until they start to brown on the edges and the top is firm.

Cool on parchment paper for 10 minutes before removing to a cooling rack.

Makes 2 large sheets of cookies and a few extras. Enjoy with some nondairy milk!


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14 Responses to “Gluten-free Vegan Carrot Raisin Un-Oatmeal Cookie Recipe”

  1. Those look wonderful, Sea. Love the orange carrot flecks! ;-) And what a sweet photo of Baby Yum sniffing these cookies!

    xo,
    Shirley

  2. These carrot raisin un-oatmeal gluten-free cookies look great. Thanks for the recipe.

  3. Sea, these look really good. I want to reach out and grab one right now. Like Shirley, I love the picture with baby yum!

  4. John Valenty Says:

    I’m so glad you included the non-oatmeal recipe. I love the idea of coconut in those instead. Thanks for sharing!

  5. [...] [...]

  6. Donna Spencer Says:

    Thanks for the cookie recipes. I enjoy seeing the pictures of Baby Yum. She is a sweetheart! It’s hard to believe she’s so old.

  7. What about using butter and milk? Does anybody know if I should use equal amounts of regular unsalted butter for the earth balance margarine and an equal amount of organic milk instead of non-dairy milk?

  8. Hi Ellen,
    Regular milk will work fine. If it were me, I’d probably use a baking margarine or 1/2 butter, 1/2 shortening to replace the dairy free margarine, but butter will probably work too. Let us know how they turn out! And if you only have salted butter, that is fine to use- just reduce salt in the recipe. Enjoy!

    -Sea

  9. This is actually the first recipe I’ve made from your site — long time reader, first time baker. They were absolutely fabulous! The taste really reminded me of carrot cake which is a huge plus! Thanks for the awesome recipe!!!

  10. I love this cookie and can’t help but smile at the name: The Un-Oatmeal. Bet it’s killer with a cold glass of milk.

  11. those look yummy! I’d want to try those!

  12. I was just wondering what I was going to do with the bag of carrots I got on sale the other day. I had thought of cookies and now I don’t even have to come up with a recipe of my own! Thank you for a wonderful looking cookie recipe:-)

  13. I just made these tonight and screwed them up because I was in a rush :) They still turned out excellent, and I’ll probably make them again! This is the first time I’ve made a “flax egg”. Very cool.

  14. [...] have them with a morning americano, right? Right? Here are some more gluten-free cookie recipes: Gluten-free Vegan Carrot Raisin Un-Oatmeal Cookies Vegan Gluten-free Quinoa Peanut Butter Monster Cookies Gluten-free Nutmeg Shortbread Flat Cookies [...]

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