Vegan Carrot Cake Cookies
These vegan carrot cake cookies are basically mini carrot cakes with cream cheese frosting! Made with wholesome ingredients, they come together in no time.
Servings 24 cookies
Calories 159kcal
Ingredients
- 1 cup quick cooking oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1/4 tsp ground ginger
- 1 1/2 cup grated carrots
- 1 cup chopped walnuts
- 1/2 cup shredded coconut
- 1/2 cup raisins, optional
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
For the Vegan Cream Cheese Frosting:
- 8 oz vegan cream cheese, softened
- 1/2 cup vegan unsalted butter, softened
- 2 tsp vanilla extract
- 4 cups organic powdered sugar
Instructions
- Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the dry ingredients until combined.
- Add the carrots, walnuts, coconut, and raisins. Stir until combined.
- In a medium bowl, whisk together the maple syrup, coconut oil, and vanilla extract.
- Stir the wet ingredients into the flour mixture until you form a dough.
- Using a 1/4 cup, scoop the carrot cake cookie dough onto the prepared baking sheets. Arrange the cookie dough balls 2 inches apart.
- Slightly flatten the mounds with your fingers. Note that the way you put the cookie dough scoops in the oven is how they will look coming out because they won't spread much.
- Bake for 15 to 17 minutes or until the cookies are set and starting to get golden. Allow to rest on the baking sheet for 5 minutes, then finish cooling on the wire rack.
- For the frosting, beat together the non-dairy cream cheese and butter until smooth. Add the vanilla extract and mix.
- Slowly mix in 2 cups of powdered sugar. Once combined, add more powdered sugar, half a cup at a time, until you reach your desired consistency.
- Frost the cooled vegan carrot cake cookies and garnish with more coconut and walnuts. Enjoy!
Notes
- This vegan carrot cookies recipe is best made with freshly grated carrots for a consistent texture and flavor.
- Make sure your non-dairy butter and cream cheese are at room temperature, or your frosting will end up lumpy!
- Besides vegan cream cheese frosting, you can also top these vegan carrot cake cookies with vegan whipped cream or royal icing.
Nutrition
Serving: 1c | Calories: 159kcal | Carbohydrates: 14g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0g | Sodium: 114mg | Potassium: 93mg | Fiber: 2g | Sugar: 5g | Vitamin A: 44IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg