Recipes

Cooking Times

Ready in: 55 minutes
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients

• 2 tbsp ground flaxseed
• 5 tbsp filtered water
• 3-4 Bagged Carrots
• 1/2 cup almond butter
• 1/4 cup coconut oil, melted
• 1 cup oat flour
• 1 cup gluten-free organic old-fashioned rolled oats
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 cup chopped walnuts or pecans
• 1 cup vegan cream cheese
• Pure maple syrup

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Wash the carrots and finely grate them.

3. In a large bowl, combine 2 tbsp flaxseed and 5 tbsp filtered water and allow it to gel for ~5 minutes to create your flax egg. Can be substituted for 2 regular eggs if desired.

4. To the same bowl, add in the grated carrots, almond butter, coconut oil, and ¼ cup maple syrup and stir everything well to combine.

5. Next, add in the oat flour, rolled oats, almond flour, baking powder, and cinnamon and stir everything until you have a smooth thick batter. Fold in the chopped walnuts.

6. Scoop 1-2 tbsp of batter for each cookie onto the parchment lined baking sheet. The cookies won’t flatten much, so spread them into a small circle with a spatula or the back of a spoon.

7. Bake the cookies 20-25 minutes, or until they’re golden-brown underneath and around the edges. Cool the cookies on a wire rack.

8. While the cookies are cooling, mix up the cream cheese frosting. In a small bowl, combine the cream cheese and 2 tbsp maple syrup and mix with a fork until it’s smooth and creamy. Add more maple syrup, as desired, for sweeter frosting.

9. When cookies are completely cool, add a spoonful of cream cheese frosting to the bottom of a cookie, then sandwich another cookie on top to create your moon pie. Enjoy immediately!

10. Store leftover moon pies in the refrigerator for 3-5 days. Consistency of the cream cheese frosting may dry out over time, so these moon pies are best when fresh!

Recipe courtesy of Flora & Vino