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+ servings

Carrot Cake Cookies

Jillian Glenn
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!
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Servings 20
Calories 137 kcal

Equipment

  • baking sheet
  • parchment paper
  • medium mixing bowl
  • whisk or fork for mixing
  • small bowl for flax eggs

Ingredients
  

Vegan Carrot Cake Cookies Ingredients

  • ½ cup melted vegan butter
  • 1 cup grated carrots
  • 2 tablespoon flax seed meal
  • 4 tablespoon warm water
  • 1 tablespoon oat or almond milk
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
  • teaspoon nutmeg
  • 1 tablespoon apple cider vinegar
  • 1 cup brown sugar, coconut sugar, or ⅓ cup purecane sugar substitute
  • 1 ¼ cup regular or gluten free all purpose flour or oat flour

Vegan Cream Cheese Frosting

  • ¾ cup powdered sugar or purecane powdered sugar subtitute
  • 2 tablespoon softened vegan butter
  • 2 oz vegan 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.

Nutrition

Serving: 1cookieCalories: 137kcalCarbohydrates: 23gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 78mgPotassium: 52mgFiber: 1gSugar: 16gVitamin A: 1285IUVitamin C: 0.4mgCalcium: 30mgIron: 1mg
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