These carrot cake cookies are filled with a creamy center, baked to perfection, and so simple to make. You’d never guess they’re egg-free, dairy-free, and made with pantry staples! 🥕
Carrot Cake Cookies
These carrot cake cookies are filled with a creamy center, baked to perfection, and so simple to make. You’d never guess they’re egg-free, dairy-free, and made with pantry staples! 🥕
- 1/2 cup dairy-free butter (softened)
- 1 cup brown sugar
- 1/4 cup non-dairy milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt (about 1/4 teaspoon)
- 1 teaspoon ground ginger and cinnamon
- 1 medium carrot (grated)
- 1/4 cup walnuts (chopped)
Filling
- 8 tablespoons dairy-free cream cheese
- 3 tablespoons vegan vanilla protein powder
- Preheat your oven to 340°F.
- Mix the filling ingredients together. Scoop out a tablespoon of the filling and place it on a lined cookie sheet. Freeze until set.
- In a mixing bowl, cream together the softened butter and brown sugar. Stir in the non-dairy milk until combined.
- Add the dry ingredients to the wet mixture.
- Fold in the grated carrot and chopped walnuts.
- Scoop out the dough, place a tablespoon of the filling inside, and roll the dough to cover the filling completely.
- Arrange the cookies on a lined baking sheet and bake for 9-11 minutes, or until golden brown.
- Let them cool for a few minutes before enjoying!
