Low FODMAP Carrot Cake Oatmeal Cookies with Cream Cheese Drizzle

Name: Low FODMAP Carrot Cake Oatmeal Cookies with Cream Cheese Drizzle
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup (145 g), minus 1 tablespoon low FODMAP, gluten-free all-purpose flour,; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup (60 ml) coconut oil melted, (cooled to room temperature); 1/2 cup (107 g) firmly packed light brown sugar; 1/4 cup(50 g) sugar; 1 ½ teaspoons vanilla extract; 1 ¼ teaspoons cinnamon; 1 large egg, (at room temperature); 1 cup (110 g) shredded carrots; 1 cup (99 g) old fashioned, rolled oats; (use gluten-free if following a gluten-free diet); 1/2 cup (48 g) unsweetened shredded coconut; 1/2 cup (83 g) raisins; ¼ cup (29 g) chopped, lightly toasted walnuts; 2 tablespoons cream cheese, (at room temperature and very soft); 1 cup (90 g) sifted confectioners’ sugar; 1 tablespoon lactose-free whole milk, (or as needed); 1/8 teaspoon vanilla extract

Instructions

Prep:20minCook:12min

No need to decide between carrot cake and oatmeal cookies! These are an inspired mash-up of these two beloved classics. Super simple to make, too. The shredded carrots add color and moisture to what is a fairly traditional oatmeal cookie recipe. We have raisins and walnuts added, in addition to unsweetened coconut. Make sure to use unsweetened coconut, because sweetened will put the cookies way over the top in sweetness level.Low FODMAP Serving Size Info: 24 cookies; 1 cookie per serving; 24 servings

Updated at: Thu, 23 Jan 2025 22:27:11 GMT