Carrot Cake Cookies (Vegan)
These easy carrot cake cookies truly deserve their name – soft, moist, cakey, perfectly spiced, & loaded with carrot, walnuts, & raisins!
Servings: 22 servings
Calories: 116kcal
Ingredients
- ½ cup of vegan butter room temperature
- ¼ cup of granulated sugar
- ¼ cup of brown sugar
- ⅓ cup of unsweetened applesauce
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- 1 teaspoon of pumpkin spice
- ½ cup of carrots grated
- ⅓ cup of raisins optional
- ⅓ cup of chopped walnuts optional
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large bowl or the bowl of a stand mixer, cream the vegan butter and both sugars. Mix for 3 to 5 minutes or until light and fluffy. Add the applesauce and vanilla extract. Mix for 1 minute.
- In a medium bowl, combine the flour, baking soda, baking powder, and pumpkin spice.
- Add the dry ingredients to the bowl with the wet ingredients. Using a spatula gently mix just until the ingredients are combined.
- Fold in the carrots, raisins, and walnuts (if using).
- Using a 2-tablespoon cookie scoop, scoop the batter onto the prepared baking sheet and leave 2 inches between each cookie. Lightly flatten them using your hands and bake for 11 to 13 minutes.
- Remove them from the oven and allow to cool on the baking sheet for 5 minutes. Transfer to a cooling rack and allow them to fully cool.
Notes
- Speedy prep: A food processor shredding disk shreds carrots in seconds.
- Use freshly shredded carrots: They taste better and provide more moisture. Pre-shredded carrots can also be a little too thick.
- Adjust carrot texture: I like a little ‘bite,’ so I use medium-coarse carrot shreds. Finely shredded carrots will more evenly ‘melt’ into the dough for more even distribution.
- Don’t overwork the dough: Mix until only just combined to avoid tough cookies.
Nutrition
Calories: 116kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 95mg | Potassium: 55mg | Fiber: 1g | Sugar: 5g | Vitamin A: 488IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg
