No Bake Carrot Cake Cookies (vegan)

All the flavor love of real carrot cake, in a chewy cookie. Oh, and check this out - not only are these sweet treats "no bake", they're also gluten-free, dairy-free, egg-free, and vegan. Healthy has it pretty good these days. I made these for dessert, but I might be nibbling on one right now, for breakfast. Guilt-free.

If you're a fan of carrot cake, you will ADORE these cookies. They're sweet like the cake, with hints of maple, cinnamon and vanilla. And if you want an "authentic" carrot cake experience, you can top the cookies with a little cream cheese icing. I prefer them with white chocolate morsels. Either way, you can't go wrong.

Take note, there's coconut oil in these cookies, so they'll soften in your hand (and in a warm room). Don't worry, they don't completely melt; they hold their shape. Just letting you know.

I keep my leftover cookies in the refrigerator - where they last up to 4 days (not that they make it that long, but theoretically, they WOULD last 4 days). You can also freeze the cookies for up to 3 months (store them in an airtight container or in freezer bags).

No Bake Carrot Cake Cookies (vegan)

2 3/4 cups oats, regular or quick-cooking
1/2 cup grated carrots
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
24 white chocolate chips

Combine all the ingredients but the white chocolate chips in a food processor. Process until the mixture is well blended and smooth.
Transfer the mixture to a bowl and refrigerate until firm, about 30 minutes.
Using a 2-inch cookie scoop or tablespoon, shape the mixture into 24 balls and place the balls on a parchment-lined baking sheet.
Press down gently until the cookies are about 1/4-inch thick. Press a chocolate chip into the center of each cookie. Refrigerate until ready serve.
Store leftovers in an airtight container, in a cool place or in the refrigerator.

Makes 24 cookies