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Vegan Carrot Cake Cookies

Vegan Carrot Cake Cookies for a Guilt-Free Sweet Treat

Delicious Vegan Carrot Cake Cookies that capture the essence of traditional carrot cake, made with wholesome ingredients for a guilt-free dessert.
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Prep Time 15 minutes
Cook Time 17 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups Quick Cooking Oats Substitute with rolled oats if needed, consider pulsing for finer texture.
  • 1 cup Whole Wheat Flour Can swap with all-purpose flour for a lighter cookie.
  • 1 tbsp Baking Powder Ensure it is fresh for optimal results.
  • 1 tsp Ground Cinnamon Substitute with pumpkin spice mix for a different twist.
  • 1/2 tsp Nutmeg Substitute with allspice in equal measure.
  • 1/4 tsp Sea Salt Use kosher salt if preferred.
  • 1 tsp Ground Ginger Fresh grated ginger can be used for intensity.
  • 1 cup Grated Carrots Freshly grated is recommended for best texture.
  • 1/2 cup Chopped Walnuts Substitute with pecans or skip entirely for nut-free.
  • 1/2 cup Shredded Coconut Swap with crushed pineapple for a tropical hint.
  • 1/2 cup Raisins Optional, dried cranberries can be a good alternative.
  • 1/3 cup Pure Maple Syrup Agave nectar can be used as a substitute.
  • 1/3 cup Coconut Oil (melted) Use vegetable oil as an alternative.
  • 1 tsp Vanilla Extract Use fresh vanilla bean for a gourmet twist.
For the Frosting
  • 1 cup Vegan Cream Cheese Look for nut-based alternatives for different flavor profiles.
  • 1/4 cup Vegan Unsalted Butter Can swap with more coconut oil for a dairy-free alternative.
  • 2 cups Organic Powdered Sugar Ensure it’s sifted to avoid lumps.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • measuring scoop

Method
 

Step-by-Step Instructions for Vegan Carrot Cake Cookies
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the quick cooking oats, whole wheat flour, baking powder, ground cinnamon, nutmeg, sea salt, and ground ginger.
  3. Stir in the grated carrots, chopped walnuts, shredded coconut, and optional raisins into the dry mixture.
  4. In a separate bowl, whisk together the pure maple syrup, melted coconut oil, and vanilla extract until smooth.
  5. Pour the wet ingredients into the bowl with the dry mixture and stir until a cohesive dough forms.
  6. Using a 1/4 cup measuring scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Place the baking sheets in the preheated oven and bake for 15-17 minutes until the edges are golden brown.
  8. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks.
  9. In a mixing bowl, beat together the vegan cream cheese and vegan unsalted butter until smooth.
  10. Gradually add in the sifted organic powdered sugar and mix until you reach your desired consistency.
  11. Once the cookies are completely cool, generously frost the tops with your cream cheese mixture.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 80mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 1800IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Use freshly grated carrots for best results. Ensure all ingredients are at room temperature for smooth frosting.

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