Carrot Cake Oat Cookies – Nutri Savvy Health

My Forager Story

Forager Cashewmilk Yogurt was once a must have for me when I was suffering from complications from GERD. Not only was it soothing on the sore throat, it was a creamy, dairy-free option that was suitable for my acid reflux. I instantly fell in love with this plant-based yogurt. No added sugars and made with cashews, it was my go-to option for pureed soups, fruit, yogurt parfaits and even smoothies.

—> Check out my Butternut Squash and Spinach Puree´ made with Forager Cashewmilk Yogurt.

Now that I’m recovered and managing my GERD diet, I have a little more freedom with my food options — like this dessert-worthy treat!

Carrot Cake Cookies made with Forager Cashewmilk Yogurt @foragerproject #ForagerProjectRD

Carrot Cake Oat Cookies

I have decided to create this dessert recipe made with my favorite plant-based yogurt, Forager Cashewmilk Yogurt. It’s an organic, plant-based, probiotic product with a short list of ingredients. And I love that it’s made with cashews!

My Carrot Cake Oat Cookies are sweetened naturally with dates, coconut and almond meal — thus NO ADDED SUGARS! And the recipe is definitely plant-based (oats, dates, carrots, raisins, almonds and, of course, the cashew-based Forager Cashewmilk Yogurt). The Forager Cashewmilk Yogurt is an ingredient in both the cookie and the frosting – giving the cookie a moistness and the frosting a creamy appeal.

Carrot Cake Oat Cookies

 

Here is my plant-based dessert made with the creamy, dairy-free Forager Cashew-gurt. It’s one of my favorites for it’s sweetness and texture.

Recipe type: Dessert

Serves: 12

Ingredients

• For the cookie base:
• ¼ cup coconut flakes, dried, unsweetened
• ¼ cup almond meal
• 10 small pitted dates (I used deglet noor)
• 2 tablespoons Forager Cashewmilk Yogurt
• ⅛ teaspoon sea salt
• ¼ teaspoon vanilla extract
• ¼ teaspoon cinnamon
• 1 egg
• ¾ cup raw oats, gluten-free
• ¼ cup brown rice flour
• ½ teaspoon baking soda
• 3 tablespoons crushed walnuts
• ¼ cup golden raisins
• 
• For the frosting:
• ¼ cup shredded coconut, unsweetened, finely ground
• 8 small, pitted dates
• 1½ tablespoons lemon juice
• ¼ cup Forager Cashewmilk Yogurt
• ½ cup shredded carrots

Instructions

1. In a small high-speed food processor or high-speed blender, combine coconut, almond meal and dates until dates well ground into mixture.
2. Transfer mixture to a bowl.
3. Add Forager Cashewmilk Yogurt, sea salt, vanilla, cinnamon and egg.
4. Mix in rice flour, oats and baking soda.
5. Fold in walnuts and raisins.
6. Bake for 10-12 minutes until just golden; let cool.
7. Make the frosting.
8. In a high-speed blender or food processor combine coconut, dates, lemon juice, coconut oil and Forager cashew-hurt.
9. Mix in shredded carrots.
10. Spread frosting mixture onto each cookie.

Nutrition Information

Serving size: 1/12 Calories: 145 Fat: 7g Carbohydrates: 19 Sugar: 10g Sodium: 87mg Fiber: 3g Protein: 3 Cholesterol: 14mg

3.5.3251

 

Disclaimer: I’m entering a contest for Forager Project and have received product for my recipe development.

 

source https://betterweightloss.info/carrot-cake-oat-cookies-nutri-savvy-health/