Carrot Cake Cookies with Cream Cheese Frosting Recipe
These carrot cake cookies are soft, moist, and warmly spiced treats made with wholesome ingredients like oat flour, almond butter, and flaxseed. Perfectly suitable for breakfast or a snack, they can be enjoyed plain or dressed up with a vegan cream cheese frosting for added decadence. Packed with warm cinnamon and nutmeg flavors, these healthier cookies provide a delicious way to satisfy your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes per batch, total approx. 40-45 minutes
- Total Time: 55 to 60 minutes
- Yield: 12 cookies
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1 cup whole rolled oats
- ½ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
Wet Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons warm water
- 1 cup grated carrots (about 3 medium carrots)
- ½ cup almond butter
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Add-ins & Toppings
- ⅓ cup chopped walnuts or pecans
- ½ recipe Vegan Cream Cheese Frosting (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Flaxseed Egg: In a small bowl, combine 2 tablespoons of ground flaxseed with 5 tablespoons of warm water. Set this mixture aside for 5 minutes to thicken and create a flaxseed egg substitute.
- Mix Dry Ingredients: In a large mixing bowl, stir together the oat flour, rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, mix together grated carrots, almond butter, melted coconut oil, maple syrup, and vanilla extract. Then stir in the thickened flaxseed mixture until everything is well incorporated.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredient bowl. Gently fold the batter just until combined, being careful not to overmix. Fold in the chopped walnuts or pecans at the end.
- Scoop and Bake: Using a ¼ cup measure, scoop the batter onto the prepared baking sheets, spacing the cookies adequately. Bake one baking sheet at a time for 20 to 24 minutes, or until the edges turn golden brown.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Frosting (Optional): Once the cookies have cooled entirely, pipe or spread the vegan cream cheese frosting over the cookies for a richer treat.
Notes
- These cookies have a soft, puffy texture similar to muffin tops. The level of puffiness can vary depending on specific ingredient brands and measurements.
- For a nut-free version, omit walnuts and substitute almond butter with sunflower seed butter.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies freeze well; freeze baked cookies without frosting and thaw before serving.
