Description
Delight in these Vegan Carrot Cake Cookies, a perfect blend of wholesome ingredients and classic carrot cake flavors in a convenient cookie form. Featuring whole wheat flour, grated carrots, nuts, and a luscious vegan cream cheese frosting, these cookies offer a moist texture and a sweet, spiced taste while being completely plant-based and dairy-free. Ideal for a snack or dessert, they are easy to prepare and perfect for sharing.
Ingredients
Dry 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
Wet Ingredients & Mix-ins
- 1 1/2 cups 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
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: Set your oven to 375°F (190°C) and prepare two baking sheets by lining them with parchment paper. This ensures your cookies won’t stick and bake evenly.
- Mix dry ingredients: In a large bowl, whisk together the oats, whole wheat flour, baking powder, cinnamon, nutmeg, sea salt, and ground ginger until well combined. This will evenly distribute all the spices and leavening agents throughout the dough.
- Add mix-ins: Stir in the grated carrots, chopped walnuts, shredded coconut, and raisins (if using) into the dry mixture until everything is thoroughly blended.
- Combine wet ingredients: In a separate medium-sized bowl, whisk together the pure maple syrup, melted coconut oil, and vanilla extract until smooth and integrated.
- Form the cookie dough: Pour the wet ingredients into the bowl with the dry ingredients and mix until a cohesive cookie dough forms.
- Portion the dough: Using a 1/4 cup measure, scoop the dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for slight spreading.
- Shape the cookies: Gently flatten each dough mound with your fingers. Remember, the cookies won’t spread much in the oven, so their final shape depends on how you flatten them before baking.
- Bake: Place the baking sheets in the oven and bake the cookies for 15 to 17 minutes, or until they are set and just beginning to turn golden at the edges. Then allow them to rest on the baking sheet for 5 minutes to firm up.
- Cool the cookies: Transfer the cookies to a wire rack and let them cool completely before frosting.
- Prepare the frosting: In a mixing bowl, beat the softened vegan cream cheese and vegan butter together until smooth and creamy. Add vanilla extract and mix well.
- Add powdered sugar: Gradually add 2 cups of powdered sugar into the frosting mixture, mixing continuously. Then add more powdered sugar in half-cup increments until the frosting reaches your desired thickness and consistency.
- Frost and garnish: Spread the vegan cream cheese frosting generously onto the cooled cookies. Garnish with extra shredded coconut and chopped walnuts as desired. Serve and enjoy your vegan carrot cake cookies!
Notes
- If you do not have quick cooking oats, you can use rolled oats but consider pulsing them slightly in a food processor to mimic the texture.
- Raisins are optional but add extra sweetness and texture; feel free to omit or substitute with other dried fruits like cranberries or chopped dates.
- Ensure the vegan cream cheese and vegan butter are softened to room temperature for easy frosting preparation.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days, as the frosting contains vegan cream cheese.
- If you prefer a thicker cookie, reduce the grated carrot quantity slightly.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
