Carrot Cookies with Orange Icing

Carrot Cookies with Orange Icing , By www.uniquegiftstips.com .

Healthy Carrot Cookies with Orange Icing. These soft and chewy cookies are FLOURLESS, vegan, gluten free, and naturally sweetened! Super easy recipe with oatmeal, cinnamon, and any of your other favorite carrot cake mix-ins. Simple, kid friendly and good enough to eat for breakfast! #carrotcookies #healthy #vegan #glutenfree

Total Time: 45 Minutes, Servings: 12 Servings

Ingredients :

FOR THE CARROT COOKIES:
• 1 1/4 cups quick-cooking oats — I recommend quick oats over rolled oats, as the rolled oats will have a much firmer texture that is harder to chew
• 1 cup oat flour — see notes to make your own
• 2 tablespoons ground flaxseed meal
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 1 1/2 cups peeled — grated carrots (about 8 ounces or 2 large carrots)
• 3/4 cup chopped raw walnuts — or pecans
• 1/4 cup raisins — or additional walnuts or pecans
• 1/3 cup honey — or pure maple syrup
• 1/3 cup unsweetened applesauce — at room temperature
• 1/4 cup melted — cooled coconut oil or unsalted butter (I used coconut oil)
• 1 teaspoon pure vanilla extract
FOR THE ORANGE ICING (OPTIONAL):
• 1/2 cup powdered sugar — sifted if lumpy
• 1 tablespoon freshly squeezed orange juice — plus additional as needed
• 1/4 teaspoon pure vanilla extract

Instructions :

• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, whisk together the oats, oat flour, flaxseed, baking powder, cinnamon, ginger, nutmeg, and salt. Add the carrots, walnuts, and raisins. With a rubber spatula, stir to combine.
• In a separate medium bowl, briskly whisk together the honey, applesauce, coconut oil, and vanilla extract. If your coconut oil resolidifies, pop the mixture in the microwave for a few seconds, then stir until smooth. Pour the liquid mixture into the oat mixture and fold in by hand, just until combined. The dough will be thick, wet, and sticky.
• With a large cookie scoop or 1/4 cup measure, portion the dough by 1/4 cupfuls onto the prepared baking sheet, leaving 2 inches of space between each. Carefully flatten each cookie to be about 3/4 inch thick. If the dough is sticking to your hands, wet your palms slightly to make the process easier.
• Bake until the cookies are lightly golden and firm at the edges and on the top, 12 to 14 minutes. Place the baking sheet on a cooling rack (do not keep it on top of your hot oven) and let the cookies cool on the pan for 10 minutes. Transfer cookies from the sheet to the wire rack to finish cooling completely.
• For the orange icing: Whisk the powdered sugar, orange juice, and vanilla together in a small bowl. Drizzle over the cooled cookies. Wait a few minutes to allow the icing to set. Enjoy!

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