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carrot cake cookies

Crumble Carrot Cake Cookies Recipe - Quick & Easy

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.
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Ingredients Method

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
  • 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
  • ¼ cup crushed pineapple drained
  • ¼ cup chopped walnuts or pecans
  • ¼ cup raisins
  • 2 tablespoons vegan cream cheese
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons plant-based milk as needed for consistency

Method
 

Prepare the Oven and Baking Sheet
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Mix the Dry Ingredients
  1. In a medium-sized mixing bowl, whisk together the oat flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  2. This ensures the leavening agents and spices distribute evenly.
Combine the Wet Ingredients
  1. In a large bowl, mix the grated carrots, coconut sugar, melted coconut oil, maple syrup, and vanilla extract.
  2. Stir until the ingredients are fully combined and the sugar begins to dissolve.
Combine Wet and Dry Mixtures
  1. Gradually add the dry ingredients into the wet mixture, stirring gently until a dough forms.
  2. 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.
Shape the Cookies
  1. 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.
Bake
  1. 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.
Prepare the Cream Cheese Drizzle (Optional)
  1. 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.
  2. Adjust the milk quantity to reach your desired consistency.
Decorate and Serve
  1. 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.
  2. Enjoy your delicious carrot cake cookies with a cup of tea or coffee!