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Carrot Cake Cookies with Cream Cheese Frosting Recipe

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3.9 from 54 reviews

These carrot cake cookies are soft, moist, and warmly spiced, combining the wholesome goodness of oat flour, almond butter, and flaxseed. Perfect for a healthy breakfast or an indulgent snack, they balance nutrition with flavor. Optionally topped with vegan cream cheese frosting, they make a delightful treat for any time of day.

  • Total Time: 40-50 minutes
  • Yield: About 12 large cookies

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

  • ⅓ cup chopped walnuts or pecans
  • ½ recipe Vegan Cream Cheese Frosting (optional)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
  2. Prepare flaxseed mixture: In a small bowl, mix 2 tablespoons of ground flaxseed with 5 tablespoons of warm water. Let it sit for 5 minutes until it thickens into a gel-like consistency, which will act as an egg substitute.
  3. Combine dry ingredients: In a large bowl, whisk together oat flour, whole rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt ensuring even distribution of spices and leavening.
  4. Mix wet ingredients: In a separate medium bowl, stir grated carrots, almond butter, melted coconut oil, maple syrup, and vanilla extract until well combined. Add the thickened flaxseed mixture and mix thoroughly.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients bowl and fold gently just until all ingredients come together. Avoid overmixing to keep the cookies tender. Then fold in the chopped walnuts or pecans evenly.
  6. Scoop and bake: Using a ¼ cup measuring cup, scoop portions of batter onto the prepared baking sheets spaced apart. Bake one sheet at a time in the preheated oven for 20 to 24 minutes, or until the edges are lightly browned and the tops feel set.
  7. Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, which prevents sogginess.
  8. Optional frosting: Once completely cooled, pipe or spread vegan cream cheese frosting on top for a luscious finish, if desired.

Notes

  • These carrot cake cookies have a soft, puffy texture similar to muffin tops, with puffiness varying depending on ingredient brands and moisture content.
  • For an allergy-friendly option, you can omit nuts or swap with seeds like pumpkin or sunflower seeds.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The vegan cream cheese frosting is optional, offering a more decadent twist for special occasions.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20-24 minutes per batch
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipesvibe.com/carrot-cake-cookies-with-cream-cheese-frosting-recipe/