Carrot Cake Cookies
Ingredients
Carrot Cake Cookies:
- 1/4 cup melted coconut oil
- 1/4 cup coconut sugar or cane sugar, brown sugar, or monk fruit sweetener
- 1/2 cup shredded carrots
- 1 egg use 1/4 cup nut butter or chia egg to make vegan
- 1 tsp vanilla extract
- 2 tbsp oat milk or any other nut milk of choice
- 2 cups almond flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp baking soda
Dairy-Free Buttercream Frosting:
- 1/2 cup vegan butter such as Country Crock
- 1.5 cups powdered sugar
- 1 tsp vanilla extract or vanilla bean paste
- 2 tbsp oat milk or any other milk substitute
Toppings:
- Chopped shredded carrots and walnuts
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix melted coconut oil, coconut sugar, and vanilla extract until well combined.
- Add the egg and oat milk, then mix in shredded carrots.
- Add almond flour, cinnamon, nutmeg, baking soda, and salt. Mix until a dough forms.
- Use a double cookie scoop to shape dough into balls, then flatten them with the palm of your hand. Bake for 9-12 minutes or until golden brown. Let cool.
- Meanwhile, in an electric mixer, whisk softened vegan butter until light and fluffy. Add powdered sugar, vanilla, and oat milk, and whisk until combined.
- Transfer frosting to a piping bag and pipe onto cooled cookies. Top with freshly chopped shredded carrots and walnuts. Enjoy!
Notes
- Make sure cookies cool completely before frosting.
- Use an electric whisk for fluffy frosting.
- Shape cookies before baking.
- Adjust baking time for desired texture.