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Carrot Cake Oat Walnut Vegan Cookies

For 15 cookies (or 8 large cookies)

List Your Ingredients

  • 2 ripe bananas (or 1 cup punpkin puree or sweet potato puree)

  • 1/2 cup (125g) raw peanut butter (or your choice of nut butter), measured

  • 1 tablespoon vanilla extract

  • 5 tablespoons coconut sugar (or 3 tablespoons maple syrup or agave or honey)

  • 2 cups (~250g) raw quick cooking oats

  • 1 teaspoon nutmeg (or cinnamon)

  • 1 teaspoon cardamom (optional)

  • 1/4 cup crushed walnuts (optional – included in the macro count)

  • 1/2 large carrot, grated


  1. Set oven to 350F.

  2. In a bowl, mash up the banana with a fork. Then add nut butter and vanilla extract and mix well.

  3. Add the remaining ingredients (except the walnuts and carrots) and mix well – it should be thick and sticky like cookie batter.

  4. Fold in walnuts and carrots and mix in using your hands.

  5. Line a baking tray with parchment, then use an ice cream scoop to evenly measure out 15 cookies. Add them to the baking tray and lightly mash down with a fork or spatula to shape the cookie.

  6. Bake for 12-15 minutes, until the outside is golden brown. Be careful not to over bake them since they may not change color too much but 10 -12 minutes in the oven should be sufficient.

  7. Allow them to slightly cool on a baking tray or a paper towel before enjoying.

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