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🥕 Vegan Carrot Cake Cookies
Ingredients
Dry Ingredients
- 1 cup all purpose or white wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- pinch of ground nutmeg
- pinch of ground cloves
Wet Ingredients
- ⅓ cup sugar
- ⅓ cup brown sugar
- 3 tablespoons oil
- 2 teaspoons vanilla extract
- 1 tablespoon flax meal mixed with 3 tablespoons water
To Add Later
- ½ cup finely grated carrots about 1 carrot
- ¼ cup chopped pecans or walnuts, optional
For the Cream Cheese Icing
- 2 ounces vegan cream cheese room temperature
- ¼ cup confectioner’s sugar
- ½ teaspoon vanilla extract
- 1 tablespoon non-dairy milk
Instructions
Make the vegan carrot cookies.
- Preheat the oven to 350 ℉ and line a baking sheet with parchment paper. Pull the vegan cream cheese out of the fridge now, so it can warm to room temperature while you gather all of your other ingredients and gate the carrots.
- Combine the dry ingredients in a large bowl, mixing well. In a smaller bowl, mix wet ingredients, until the brown sugar dissolves. Pour the wet mixture into the dry, and mix well. At this point, the dough might be a little bit dry and crumbly. Don't panic! Mix in the carrots and the nuts, if using. The moisture from the carrots should add to the dough, so you can get a cohesive ball of slightly sticky dough.
- Form the dough into 12 to 15 1" balls, and arrange them on a lined baking sheet, leaving about 2" of space between the cookies. Use your hand to flatten them out, so they're about ¼" thick.
- Bake for 12 to 17 minutes, then cool for 5 to 10 minutes before moving them off of the baking sheet. Bake longer for crisper cookies and shorter for softer ones.
Make the icing while the cookies bake.
- Add all of the icing ingredients to a small bowl, and whisk well. Use more non-dairy milk, if needed, to thin the icing. If it's too thin, add a little more vegan cream cheese. If the icing is lumpy, transfer it to your blender and puree until smooth.
- When the cookies are completely cool, drizzle generously with the icing and serve.
Notes
The icing works best if you mix with an electric hand mixture. There isn't enough volume to use a stand mixer. If your cream cheese icing is lumpy, transfer it to a small blender canister, and puree until smooth.
These cookies will keep for 5 to 7 days in a closed container in the refrigerator. Line the bottom of your storage container with a piece of paper towel before storing the cookies. If you are storing them before icing them, you can keep them in the pantry or on the counter, but if you have added the icing, definitely refrigerate.
For nut-free, you can use raisins or golden raisins in place of the nuts or omit them.
Servings 12
Nutrition
Calories: 156kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 137mg | Potassium: 50mg | Fiber: 2g | Sugar: 15g | Vitamin A: 742IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg
