There’s something magical about the flavors of carrot cake wrapped up into a soft, chewy cookie. These Vegan Carrot Cake Cookies bring all the warm spices, sweet carrots, and nutty crunch into a bite-sized treat that’s perfect for any occasion. They’re soft on the inside, slightly crisp on the outside, and packed with wholesome ingredients that make them as nourishing as they are delicious. Trust me, once you taste these, you’ll wonder how you ever lived without them!
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Why You’ll Love This Recipe
Versatile: Whether you’re looking for a quick snack, a healthy dessert, or a special treat for a gathering, these cookies fit the bill. They pair perfectly with a cup of tea, coffee, or a tall glass of almond milk.
Budget-Friendly: You likely have most of these ingredients in your pantry already! No fancy or expensive ingredients—just simple, wholesome goodness.
Quick and Easy: No complicated steps or special equipment needed. Just mix, bake, and enjoy!
Customizable: Add raisins, walnuts, or even a drizzle of dairy-free icing for an extra indulgent twist.
Crowd-Pleasing: Even non-vegans will love these cookies. They’ve got the classic carrot cake flavors in a fun, handheld form that everyone can enjoy.
Ingredients
Here’s what you’ll need to bring these delicious cookies to life:
Carrots: The key ingredient that adds natural sweetness and a lovely texture. Freshly grated carrots work best for moisture and flavor.
Flour: A mix of all-purpose and whole wheat flour gives these cookies the perfect balance of softness and structure. For a gluten-free option, you can swap in a 1:1 gluten-free flour blend.
Coconut Oil: Keeps the cookies moist and adds a subtle richness. You can also use vegan butter if you prefer.
Maple Syrup: A natural sweetener that enhances the warm flavors of the spices and carrots.
Cinnamon & Nutmeg: These warm spices give the cookies that signature carrot cake taste.
Baking Powder & Baking Soda: Helps the cookies rise and stay soft.
Vanilla Extract: Adds depth of flavor and enhances the sweetness.
Chopped Nuts (Optional): Walnuts or pecans add a delightful crunch.
Raisins (Optional): For a little extra chewiness and natural sweetness.
Instructions
Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of the leavening agents and spices.
Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract until smooth.
Incorporate Carrots: Fold the grated carrots into the wet mixture. This step helps distribute their moisture and sweetness evenly.
Mix Everything Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—this keeps the cookies soft and tender.
Add Extras (If Using): Stir in nuts and raisins for added texture and flavor.
Scoop and Shape: Use a spoon or cookie scoop to drop dough onto the prepared baking sheet. Flatten them slightly with your fingers or the back of a spoon.
Bake to Perfection: Bake for 12-15 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Enjoy: Once cooled, grab a cookie (or two) and savor the deliciousness!
How to Serve Vegan Carrot Cake Cookies
With a Warm Drink: These cookies pair beautifully with coffee, chai, or a frothy oat milk latte.
As a Dessert: Drizzle with a dairy-free cream cheese glaze for extra indulgence.
For Breakfast: Enjoy with a side of yogurt or a smoothie for a wholesome start to the day.
With Ice Cream: Sandwich dairy-free vanilla ice cream between two cookies for a fun treat!
Additional Tips
Make-Ahead Option: Prepare the dough and refrigerate it for up to 24 hours before baking. This enhances the flavors even more!
Adjust the Sweetness: If you prefer a sweeter cookie, add a touch more maple syrup or coconut sugar.
Storage Tips: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing Instructions: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
FAQ Section
Q1: Can I make these gluten-free?
A1: Absolutely! Use a gluten-free flour blend instead of regular flour.
Q2: Can I substitute maple syrup with another sweetener?
A2: Yes, agave syrup or coconut sugar works well.
Q3: How do I store these cookies?
A3: Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Q4: Can I freeze the dough?
A4: Yes! Scoop the dough into portions, freeze on a tray, then store in a freezer bag. Bake straight from frozen, adding an extra 2-3 minutes.
Q5: Can I add chocolate chips?
A5: Of course! Dark chocolate chips would be a delicious addition.
Q6: Are these cookies kid-friendly?
A6: Definitely! They’re naturally sweetened and full of good-for-you ingredients.
Q7: Can I make these oil-free?
A7: You can substitute the oil with applesauce for a slightly different texture.
Q8: What’s the best way to reheat these cookies?
A8: Pop them in a 300°F oven for a few minutes or microwave for 10-15 seconds.
Q9: Can I use store-bought shredded carrots?
A9: Freshly grated carrots work best because they’re more moist, but you can use store-bought in a pinch.
Q10: Can I add oats for extra texture?
A10: Yes! Replace part of the flour with rolled oats for a heartier bite.
Final Thoughts
There you have it—Vegan Carrot Cake Cookies that are easy, delicious, and guaranteed to be a hit! Whether you enjoy them as a snack, breakfast treat, or dessert, they’re packed with flavor and goodness. So go ahead, whip up a batch, and treat yourself to these little bites of joy. Happy baking!
Print
Vegan Carrot Cake Cookies
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Carrot Cake Cookies bring all the flavors of classic carrot cake into a soft, chewy, and perfectly spiced cookie. Made with wholesome ingredients like grated carrots, oats, and pecans, these cookies are naturally sweetened and topped with a luscious dairy-free cream cheese frosting. Ideal for dessert or an afternoon treat, these cookies are a must-try for carrot cake lovers! Enjoy a delightful balance of sweetness and spice in this easy, high-protein recipe.
Ingredients
Carrot Cake Cookies:
- 1/2 cup vegan butter, softened
- 3/4 cup light brown sugar, packed
- 3/4 cup finely grated carrots
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup quick oats
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/3 cup finely chopped pecans
Cream Cheese Frosting:
- 1/2 cup vegan butter, softened
- 1/4 cup vegan cream cheese, cold
- 1 tsp vanilla extract
- 2 cups powdered sugar, sifted
- Chopped pecans and shredded carrot, for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the flax egg by mixing ground flaxseed with water in a small bowl. Let it sit for 5 minutes until thickened.
- In a large bowl, use a mixer to cream together the vegan butter and brown sugar until light and fluffy (2-3 minutes).
- Add grated carrots, flax egg, and vanilla extract, then mix again until combined.
- Add flour, oats, cinnamon, salt, baking soda, baking powder, and nutmeg. Mix until a dough forms.
- Scoop dough into balls, place on the baking sheet, and gently press them down.
- Bake for 12-13 minutes, removing when slightly underbaked. They will firm up as they cool.
- While cookies cool, prepare the frosting by mixing vegan butter, cold cream cheese, and vanilla extract. Gradually add sifted powdered sugar and mix until smooth.
- Frost the cookies and garnish with chopped pecans and shredded carrot. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- For a healthier version, try substituting coconut sugar for brown sugar.
- These cookies can be frozen (without frosting) for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg