Name: Vegan Carrot Cake Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: Vegan
Ingredients: 1 1/4 cups (240g) packed brown sugar; 3/4 cup (170g) vegan butter (room temperature); 3/4 cup (75g) finely shredded carrots (about 1 medium carrot); 1 teaspoon vanilla extract; 2 1/2 cups (315g) all-purpose plain flour; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 teaspoon baking soda; Pinch of salt (or to taste); 1 tablespoon (15g) dairy-free milk (if needed); 1/4 cup (60g) vegan block butter (room temperature); 4 oz (120g) vegan cream cheese (room temperature); 2 cups (200g) powdered sugar / icing sugar (or to taste); 1/2 teaspoon vanilla extract; orange and green food coloring (optional); 3 tablespoons (20g) chopped walnuts (or pecans, optional)

Vegan Carrot Cake Cookies

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Indulge in the delightful flavors of Vegan Carrot Cake Cookies, a creative twist on the classic dessert. These cookies capture the warm spices and natural sweetness of traditional carrot cake, all while being completely plant-based. Perfect for any occasion, from casual snacks to festive gatherings, these easy-to-make treats come together in just one bowl. With their chewy texture and customizable toppings, they are bound to become a favorite among cookie lovers and health-conscious eaters alike. Enjoy them plain or elevate them with a creamy vegan frosting for an extra touch of indulgence!

Author: Brynlee
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

Scale

1 1/4 cups (240g) packed brown sugar
3/4 cup (170g) vegan butter (room temperature)
3/4 cup (75g) finely shredded carrots (about 1 medium carrot)
1 teaspoon vanilla extract
2 1/2 cups (315g) all-purpose plain flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
Pinch of salt (or to taste)
1 tablespoon (15g) dairy-free milk (if needed)
1/4 cup (60g) vegan block butter (room temperature)
4 oz (120g) vegan cream cheese (room temperature)
2 cups (200g) powdered sugar / icing sugar (or to taste)
1/2 teaspoon vanilla extract
orange and green food coloring (optional)
3 tablespoons (20g) chopped walnuts (or pecans, optional)

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Instructions

Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.
In a mixing bowl, cream together brown sugar and vegan butter until smooth.
Mix in finely shredded carrots and vanilla extract.
Gradually add flour, spices, baking soda, and salt, mixing until combined. If too dry, add dairy-free milk.
Drop spoonfuls of dough onto prepared baking sheets.
Bake for 13 minutes until golden around the edges; allow cooling on a wire rack.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 135
Sugar: 10g
Sodium: 75mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Find it online: https://dailyrecipetime.com/vegan-carrot-cake-cookies/