They're vegan, they're gluten-free friendly, and they will melt in your mouth! These carrot cake cookies, drizzled with vegan cream cheese frosting, are so delicious! Everyone will love them and no one will believe they're better-for-you!
1cupbrown sugar, coconut sugar, or ⅓ cup purecane sugar substitute
1 ¼cupregular or gluten free all purpose flour or oat flour
Vegan Cream Cheese Frosting
¾cuppowdered sugar or purecane powdered sugar subtitute
2tablespoonsoftened vegan butter
2ozvegan cream cheese
Instructions
Vegan Carrot Cake Cookies Instructions
Preheat the oven to 375. Line a baking sheet with parchment paper. Prepare the flax eggs by mixing the flax seed meal and the warm water together in a small bowl. Set aside for 2 minutes until a gel forms.
In a medium mixing bowl, use a fork to mix the grated carrots, melted vegan butter, flax eggs, almond milk, vanilla, baking powder, cinnamon, cloves, nutmeg, apple cider vinegar, and brown sugar or purecane brown sugar substitute. Then, add the flour and mix until a thick cookie dough forms.
Use a spoon to scoop the about 2 tablespoon of cookie dough onto the baking sheet. Repeat until the baking sheet is full and the cookies have about 1 ½ inches of distance between them. You may need to do 2 batches. Bake in the oven for 12-15 minutes or until they are golden. You should have about 20 cookies.
Allow the cookies to cool on a wire cooling rack. While the cookies cool, use an electric hand mixer or whisk to mix the vegan cream cheese, softened vegan butter, and powdered sugar together until a thick cream cheese frosting forms. If the frosting is too thick to drizzle, add 1 tablespoon of almond milk and whisk. Drizzle the icing over the warm cookies and serve.