Vegan carrot Cookie

My dear friend Grace left a giant bag of carrots with me and I needed something creative to do with them.

Egg Free, Oil Free, Sugar Free, Gluten Free, Allergy Free, Antibody Free , “Raschel” Proof



  • 80 grams Rolled Oats
  • 40 grams Cassava Flour – or other gluten free alternative
  • 13 grams Flax seed Meal
  • 2/3 tablespoon Baking Powder
  • 1/2 teaspoon sea salt
  • 1.5 tsp Ground Turmeric
  • 1 tsp Vanilla Extract
  • 40 grams Walnut Pieces ,dried cranberries are an optional add on
  • 24 grams Sugar Free Coconut Flakes
  • 142 grams Shredded Carrot
  • 60 grams Mushed Banana or if you want something sweeter
  • 84 grams Sunflower Butter, No Sugar Added
  • 2 grams Stevia
  • If you want something sweet, feel free to add


  1. Preheat oven to 350
  2. Mix up flax seed “egg”. This is an egg alternative that makes a sticky egg-like mixture. 4 tbsp warm water mixed with 13 grams of flax seed meal. Mix and let sit for 10 minutes until it gels.
  3. Shred Carrots if needed.
  4. Mix all dry ingredients.
  5. Add wet ingredients.
  6. Fold in carrots, walnuts and coconut.
  7. Scoop onto pan lined with parchment paper.
  8. Bake 13-17 minutes or golden brown.
  9. Enjoy.
    • Store in the refrigerator.
    • These will only last 1 week before they start to ferment.
Shred the Carrots

Things from the cabinets and refrigerator that mix well together and make a great side dish.

Scoop and flattened onto parchment paper

Bake until golden brown

Other Edgeless Items

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