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Carrot Cake Cookies

Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8

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.