If you love carrot cake but want a handheld, easy-to-make treat, carrot cake cookies are your perfect match. These vegan, gluten-free cookies pack all the flavors of classic carrot cake in a chewy, crumbly bite.
They’re perfect for breakfast, dessert, or an afternoon snack. Plus, the optional cream cheese drizzle or pineapple chunks add a burst of extra indulgence.
Packed with wholesome ingredients, these cookies are healthy enough for kids and decadent enough to impress guests. Let’s dive into this easy recipe!
Ingredients
For the Cookies:
Dry Ingredients:
- 1 cup gluten-free oat flour
- ½ cup almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch of salt
Wet Ingredients:
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup coconut sugar or brown sugar
- ¼ cup melted coconut oil
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ¼ cup crushed pineapple (drained)
- ¼ cup chopped walnuts or pecans
- ¼ cup raisins
For the Vegan Cream Cheese Drizzle (Optional):
- 2 tablespoons vegan cream cheese
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1–2 teaspoons plant-based milk (as needed for consistency)
Instructions
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together the oat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures the leavening agents and spices distribute evenly.
Step 3: Combine the Wet Ingredients
In a large bowl, mix the grated carrots, coconut sugar, melted coconut oil, maple syrup, and vanilla extract. Stir until the ingredients are fully combined and the sugar begins to dissolve.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, stirring gently until a dough forms. The dough should hold together but not feel overly sticky. If using optional add-ins like pineapple, walnuts, or raisins, fold them in at this stage.
Step 5: Shape the Cookies
Scoop 1–2 tablespoons of dough and roll it into a ball. Place each ball on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your palm or the back of a spoon.
Step 6: Bake
Bake the cookies for 12–15 minutes, or until the edges turn golden brown. Remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Prepare the Cream Cheese Drizzle (Optional)
While the cookies cool, make the cream cheese drizzle. Whisk together vegan cream cheese, maple syrup, vanilla extract, and plant-based milk in a small bowl until smooth. Adjust the milk quantity to reach your desired consistency.
Step 8: Decorate and Serve
Drizzle the cream cheese mixture over the cooled cookies using a spoon or piping bag. Allow the drizzle to set for a few minutes before serving. Enjoy your delicious carrot cake cookies with a cup of tea or coffee!
Why You’ll Love These Cookies
- Flavor Explosion: The combination of warm spices, sweet carrots, and creamy drizzle creates a delightful harmony of flavors.
- Wholesome Ingredients: These cookies use natural sweeteners, nutrient-rich flours, and fresh carrots for a healthier indulgence.
- Versatile Add-Ins: Add pineapple for a tropical twist, raisins for natural sweetness, or nuts for crunch.
- Diet-Friendly: They’re vegan and gluten-free, making them suitable for various dietary needs.
- Easy to Make: No special equipment or techniques are required, so even novice bakers can succeed.
Storage Tips
Store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for up to 2 months. To enjoy later, thaw at room temperature and, if desired, reheat slightly.
