These carrot cake cookies are vegan, gluten free, and refined sugar free. The credit for these delicious cookies goes to my daughter, who suggested I make a cookie that tastes like carrot cake. These cookies are a great addition to an Easter menu, especially if you need a gluten-free vegan dessert. These paleo chocolate cookies are another good option too.
Ingredients and Substitutions
Almond butter acts as a binder in these cookies and gives them a rich, chewy texture without the need for dairy or eggs. You can substitute any other type of nut butter or seed butter you prefer.
Coconut flour adds a subtle hint of coconut flavor to these gluten-free cookies. You can substitute all purpose flour if you don’t need these to be gluten free, but in that case you need to double the amount of flour because coconut flour is much more absorbent than wheat flour.
Grated carrots, cinnamon, vanilla, and nutmeg give these cookies their delicious carrot cake flavor. I also like to include allspice because it complements the other flavors nicely.
I love adding raisins to these cookies for a little extra sweetness and texture contrast, but you can omit them if you’re not a fan, or substitute vegan white chocolate chips if you prefer.
Step-by-Step Recipe Instructions
Start by adding the almond butter, maple syrup, vanilla extract, cinnamon, nutmeg, allspice, and salt to a mixing bowl, then mix well. Next you’ll add the coconut flour, grated carrots, and raisins to the mixing bowl, then mix well.
Refrigerate for 30 minutes, then once the dough has finished chilling, preheat the oven to 375 degrees Fahrenheit. Next you’ll use your hands to roll the cookie dough into 12 evenly sized balls and place them evenly spaced on a baking sheet lined with parchment paper (I recommend wearing kitchen gloves to make this easy since the dough will be sticky).
Use your fingers to flatten the cookie dough balls into circle shapes.
Bake at 375 degrees Fahrenheit for 12 minutes or until the edges are set and golden, then let the cookies cool off for at least 15 minutes before serving.
Carrot Cake Cookies (Vegan and Gluten Free) Recipe
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 1/8 teaspoon ground allspice (optional)
- 1/8 teaspoon salt
- 1/2 cup coconut flour
- 1/2 cup grated carrots
- 1/4 cup raisins (or substitute vegan white chocolate chips)
Instructions
- Add 1/2 cup almond butter, 1/2 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and 1/8 teaspoon salt to a mixing bowl, then mix well.
- Add 1/2 cup coconut flour, 1/2 cup grated carrots, and 1/4 cup raisins to the mixing bowl, then mix well.
- Refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Use your hands to roll the cookie dough into 12 evenly sized balls and place them evenly spaced on a baking sheet lined with parchment paper (I recommend wearing kitchen gloves to make this easy since the dough will be sticky).
- Use your fingers to flatten the cookie dough balls into circle shapes.
- Bake at 375 degrees Fahrenheit for 12 minutes or until the edges are set and golden.
- Let the cookies cool off for at least 15 minutes before serving.
Notes
-
Store these cookies in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.
Nutrition
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I am definitely going to make these vegan carrot cake cookies. For your information, I found this on Reddit. Thanks for the recipe!
Thank you! Hope you enjoy!