Carrot Cookies Recipe Vegan: Easy, Healthy, and Delicious

Carrot cookies might just be the hidden gem of the vegan baking world. Combining the natural sweetness and moisture of fresh carrots with warm spices and wholesome ingredients, these cookies are a delightful treat that’s both nourishing and indulgent.

Whether you’re craving a cozy dessert or a snack that pairs perfectly with your afternoon tea, this vegan carrot cookies recipe will satisfy your taste buds without any animal products. They’re easy to make, use simple pantry staples, and offer a unique twist on traditional cookies that everyone will love.

This recipe is perfect for those who want to enjoy a sweet treat while sticking to a plant-based lifestyle. Plus, it’s a fantastic way to sneak some extra veggies into your diet in the most delicious way possible.

Ready to bake some golden, spiced, and irresistibly soft vegan carrot cookies? Let’s dive right in!

Why You’ll Love This Recipe

Vegan carrot cookies are not only delicious but also packed with flavor and texture. They are moist, naturally sweetened, and infused with aromatic spices like cinnamon and nutmeg.

These cookies have the perfect balance of chewiness and softness, making them a crowd-pleaser for all ages.

Because they’re vegan, they’re free from eggs and dairy, using plant-based alternatives that keep the cookies tender and moist. They’re also easy to customize with nuts, raisins, or shredded coconut for added texture and nutrition.

Another great aspect is how these cookies make use of fresh carrots, which add moisture and a subtle natural sweetness. They’re perfect for an afternoon snack, lunchbox addition, or a wholesome dessert after dinner.

Ingredients

• 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger (optional)
• 1/2 cup coconut sugar or brown sugar
• 1/3 cup melted coconut oil or any neutral oil
• 1/4 cup maple syrup or agave nectar
• 1/4 cup unsweetened applesauce (acts as an egg replacer)
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/3 cup raisins or vegan chocolate chips (optional)

Equipment

• Mixing bowls (at least two)
• Measuring cups and spoons
• Box grater or food processor (for grating carrots)
• Whisk or electric mixer
• Spatula
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if using).
3. Mix wet ingredients: In another bowl, whisk the coconut sugar, melted coconut oil, maple syrup, applesauce, and vanilla extract until smooth and well combined.
4. Incorporate wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined.
5. Add the grated carrots: Fold in the grated carrots along with the nuts and raisins or chocolate chips if you’re using them. Make sure everything is well mixed but don’t overmix.
6. Shape the cookies: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of the spoon or your fingers for even baking.
7. Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges turn golden and a toothpick inserted in the center comes out clean.
8. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. Add a tablespoon of flaxseed meal mixed with 3 tablespoons of water as an extra binder.

Try adding shredded coconut or chopped dates for more texture and natural sweetness.

If you prefer a more decadent cookie, fold in 1/2 cup of vegan white or dark chocolate chips.

To make these cookies nut-free, simply omit the nuts or replace them with pumpkin seeds or sunflower seeds.

These cookies also freeze well—store them in an airtight container in the freezer for up to three months. Let them thaw at room temperature before enjoying.

Nutrition Facts

Serving Suggestions

Vegan carrot cookies are wonderfully versatile. Enjoy them warm with a cup of plant-based milk or tea for a cozy snack.

They also make a great addition to a dessert platter alongside other vegan treats.

For a more indulgent experience, spread a thin layer of vegan cream cheese frosting or almond butter on top. These cookies pair beautifully with fresh fruit or a scoop of dairy-free vanilla ice cream for a simple yet satisfying dessert.

Looking to impress at your next gathering? Arrange these cookies alongside other wholesome snacks like our Low Fodmap Appetizer Recipes or serve them as a sweet finale after a hearty meal such as those found in our Instant Pot Rabbit Recipe collection (vegan friends included!).

Conclusion

These vegan carrot cookies are a wonderful way to enjoy a sweet treat without compromising your plant-based lifestyle. They’re simple to make, packed with wholesome ingredients, and bursting with warm spices and natural sweetness from fresh carrots.

Whether you’re baking for yourself, family, or friends, these cookies are sure to delight everyone at the table.

With easy ingredient swaps and plenty of ways to customize, this recipe can be your go-to for quick vegan baking. And if you’re interested in exploring more delicious recipes, be sure to check out our Lemon Straws Recipe or our hearty Kentucky Bourbon Carrot Cake Recipe for more carrot-inspired delights.

Happy baking and enjoy every bite!

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