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Vegan Carrot Cake Cookies

Vegan Carrot Cake Cookies That Melt in Your Mouth

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Indulge in scrumptious Vegan Carrot Cake Cookies, combining classic flavors with a healthy twist.
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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: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups Quick Cooking Oats Rolled oats can be used instead if preferred.
  • 1 cup Whole Wheat Flour All-purpose flour can be substituted.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 1 teaspoon Ground Cinnamon Adds classic carrot cake flavor.
  • 1/4 teaspoon Nutmeg Use fresh for stronger flavor.
  • 1/2 teaspoon Sea Salt Balances sweetness.
  • 1/2 teaspoon Ground Ginger Adds a hint of zing.
  • 2 cups Grated Carrots Freshly grated for best texture.
  • 1/2 cup Chopped Walnuts Can replace with dairy-free white chocolate chips.
  • 1/2 cup Shredded Coconut Consider using candied ginger for a twist.
  • 1/2 cup Raisins (optional) Swap for dried pineapple if preferred.
  • 1/2 cup Pure Maple Syrup Natural sweetener.
  • 1/2 cup Coconut Oil (melted) Olive oil can be a substitute.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
For the Vegan Cream Cheese Frosting
  • 1 cup Vegan Cream Cheese (softened) Base for frosting.
  • 1/2 cup Vegan Unsalted Butter (softened) Aids in creaminess.
  • 1 teaspoon Vanilla Extract Adds flavor depth.
  • 2 cups Organic Powdered Sugar Adjust for desired consistency.

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Rubber Spatula
  • whisk
  • 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 freshly grated carrots, chopped walnuts, shredded coconut, and optional raisins or dried pineapple.
  4. In a separate bowl, whisk together the pure maple syrup, melted coconut oil, and vanilla extract until smooth.
  5. Gradually mix the wet mixture into the dry ingredients until a thick dough forms.
  6. Scoop the dough onto the prepared baking sheets, spacing each ball about 2 inches apart and flattening slightly.
  7. Bake for 15-17 minutes, until golden brown around the edges.
  8. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  9. To make the frosting, beat the softened vegan cream cheese and butter until smooth; gradually mix in vanilla and powdered sugar.
  10. Frost each cookie with the creamy vegan frosting and garnish with additional coconut or walnuts if desired.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For optimal texture, always use fresh grated carrots. Store in an airtight container for up to a week.

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