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
Units
Scale
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