Vegan Carrot Cake Cookies

Vegan carrot cake cookies taste just like carrot cake, but in cookie form! They are perfectly sweet, moist, soft, and chewy. The oatmeal cookie dough is packed with brown sugar, carrots, pecans, cinnamon, and nutmeg. Then, they’re frosted with a thick swirl of dairy-free cream cheese frosting. It’s a fun and festive cookie for carrot cake lovers!

I’m sure you’ve tried a slice of classic carrot cake before, but have you ever tried it in cookie form? These Vegan Carrot Cake Cookies are a fun twist on the original dessert. And, dare I say, they taste even better than the OG!

This recipe begins with a soft and chewy oatmeal cookie dough. It’s deliciously sweetened with brown sugar, a dash of vanilla, and a hint of cinnamon and nutmeg. Plus, shredded carrots, oats, and chopped pecans are all mixed into it. After baking the cookie dough, a thick layer of cream cheese frosting is swirled on top of each cookie. What more could you ask for?

You’ll be surprised to find out how easy this recipe is. The no-chill cookie dough is made with one bowl and it’s ready in 20 minutes. The cookies are easily customizable, too! Instead of cream cheese frosting, you can top them with vanilla icing, a drizzle of white chocolate, or leave them entirely unfrosted.

For more carrot cake flavored recipes, try my Carrot Cake Truffles and Vegan Carrot Cake Pancakes!

What are vegan carrot cake cookies made of?

• Flour: Use plain flour, otherwise known as all-purpose flour, for these cookies. If you need them to be gluten-free, you’ll have the best success with a 1:1 gluten-free all-purpose baking flour (such as the Bob’s Red Mill brand).
• Vegan butter: Vegan butter sticks create thick and chewy cookies. I recommend the Earth Balance brand.
• Brown sugar: Brown sugar creates a sweet flavor and moist texture.
• Quick oats: Be sure to use quick oats, not rolled oats or steel cut oats.
• Carrots: You must use finely-grated carrots for the cookie dough. Do not use pre-shredded carrots. I highly suggest peeling large carrots, then grating them yourself at home. You can use a standard cheese grater or food processor for this step.
• Pecans: Chopped pecans are mixed into the cookie dough, but I love adding an extra sprinkle on top of the cream cheese frosting. This makes the cookies look prettier and more professional!
• Ground flaxseed: When ground flaxseed is mixed with water, it creates an egg-like consistency. This acts as our egg replacer for the cookie dough. Just like regular eggs, it helps bind the ingredients together.
• Baking soda and powder: These leavening agents help the cookies rise while baking.
• Vanilla extract: A dash of vanilla adds a richer, sweeter flavor and aroma.
• Cinnamon and nutmeg: These warm spices are used in classic carrot cake, so we’ll add them to the cookie dough.
• Salt: A pinch of salt enhances all of the other ingredients, elevating the overall flavor.

How to make vegan carrot cake cookies

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Next, to prepare the flax egg, combine ground flaxseed and water in a small bowl. Stir together, then set aside for 5 minutes. It will gelatinize and thicken.

In a large bowl, add the vegan butter and brown sugar. Using a handheld electric mixer or a stand mixer, cream the butter and sugar together until light and fluffy (about 2-3 minutes). Add the grated carrots, flax egg, and vanilla extract. Cream together again until combined.

Then, add the flour, quick oats, cinnamon, salt, baking soda, baking powder, and nutmeg. Mix together until combined.

After, scoop the cookie dough into round balls and transfer to the baking sheet. Gently press the dough with your hands to flatten them a bit. Bake for 12-13 minutes. Remove cookies from the oven while the center still appears slightly underbaked. They will continue to cook, de-puff, and firm up while cooling.

Once the cookies have cooled completely, prepare the cream cheese frosting. In a large bowl, add softened vegan butter, cold cream cheese, and vanilla extract. Using a handheld electric mixer or a stand mixer, cream the ingredients together. Add sifted powdered sugar, one cup at a time, creaming together to combine.

Finally, frost the cooled carrot cake cookies. If desired, decorate with crushed pecans and shredded carrot on top. Enjoy!

Frequently asked questions (FAQ)

How to store them

Keep these vegan carrot cake cookies inside a tightly sealed container. Store in the refrigerator. Enjoy within 3-5 days for the best results. If you would like to store them longterm, you can keep them in the freezer for up to 3 months.

If you try these Vegan Carrot Cake Cookies, please let me know your thoughts by leaving a rating and comment below!

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