These vegan carrot cake cookies are made with a good dose of sugar and vegan butter, making them totally bakery worthy! They are buttery and chewy and just perfectly sweet. The combination of cinnamon, toasted nuts, grated carrots and chewy dates make a cookie that is as just delicious as carrot cake.

For some more vegan cookie-jar recipes, try my almond chocolate chip cookies, banana bread cookies, or miso chocolate chunk cookie bars.

Carrot cookies on a gingham cloth in strong sunlight.
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These easy cookies are made with everyday ingredients and the add-ins can be changed up to suit what you like!

Carrot cake cookie ingredients with labels.

Ingredient Notes and Substitutions

  • Ground flax seed: you can buy these already ground or grind your own in a blender. I like grinding my own because the whole seeds stay fresh for longer.
  • Flour: I used all-purpose flour in this recipe, but a good gluten-free mix or even a light or whole spelt would work well here.
  • Dried fruit: I used chopped dates, but you can also use raisins, dried cranberries, chopped crystallized ginger, or even dried and chopped pineapple. If you don't like dried fruit, you can skip it and opt for more nuts.
  • Vegan butter: this should be a vegan block or sticks, not from a tub. The spreadable types will be too soft for these cookies and will change the texture.

How to Make Carrot Cookies

Carrot cookies steps 1 to 4, mixing ingredients into dough.

Step 1: begin by making the flax egg and set it aside.

Step 2: mix the dry ingredients.

Step 3: cream the butter and sugar, then mix in the flax egg.

Step 4: add the dry ingredients, then stir in the nuts, oats, and carrots.

Carrot cookies steps 5 and 6, before and after baking.

Step 5: scoop onto a parchment-lined baking sheet.

Step 6: bake until lightly golden.

Top Tips

  • Chill the dough: the cookie dough is a bit soft and the cookies will be too flat if baked immediately. The flavour is better if the dough has been chilled too.
  • Don't over-mix: if the cookie dough is mixed for too long, the cookies will come out tough. Mix until just combined.
  • Let the flax egg rest: this needs at least five minutes to gel up enough to work properly, so if you forget to do it in the first step, make sure to give it a bit of time before adding.

How to Store

Storage: keep in a sealed container at room temperature for 1-2 days, or refrigerate for 3-4 days. The added carrot makes these spoil a little faster so be sure to chill them if your home is warm.

Freezing: transfer fully cooled cookies to an airtight container and freeze for up to 3 months.


Why are my oatmeal cookies gummy?

This is usually from over-mixing, which will make cookies tough and gummy. It can also result from changing the ingredients called for in a recipe.

What makes cookies fluffy and not flat?

Using softened butter and making sure to beat the sugar and butter effectively makes for well-risen cookies.

What does baking soda do to cookies?

Baking soda helps aid in cookie spread and can add a bit of rise as it interacts with other ingredients. It also makes for a more evenly-baked cookie.

If you make these Vegan Carrot Cookies or any other vegan cookies on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.


Carrot cookies on a gingham cloth in strong sunlight.
Print Recipe
5 from 3 votes

Vegan Carrot Cake Cookies

These vegan carrot cake cookies are made with a good dose of sugar and vegan butter, totally bakery worthy! Perfectly chewy and buttery.
Prep Time5 minutes
Cook Time12 minutes
Additional Time10 minutes
Total Time27 minutes
Servings: 10 cookies


  • Measuring cups and spoons
  • Mixing bowl
  • Whisk
  • Handmixer
  • Cookie scoop
  • Parchment paper
  • Baking tray
  • Wire rack


  • 1 tablespoon ground flax seed
  • 2 ½ tablespoons water
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup vegan butter, soften
  • ½ cup granulated sugar
  • ½ cup lightly packed brown sugar
  • 1 teaspoon vanilla
  • 1 ½ cup rolled oats
  • ½ cup finely grated carrot
  • ½ cup chopped walnuts
  • ½ cup raisins or chopped dates


  • Begin by making a flax egg. Combine 1 tablespoon ground flax meal with 2 ½ tablespoons of water—set it aside.
    1 tablespoon ground flax seed, 2 ½ tablespoons water
  • In a bowl mix the flour along with the 1 teaspoon cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt.
    1 cup all-purpose flour, 1 teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon baking soda
  • In a new bowl, using a hand mixer, cream the butter with the white sugar, brown sugar and vanilla extract together—then mix in the flax egg.
    ½ cup vegan butter, soften, ½ cup granulated sugar, ½ cup lightly packed brown sugar, 1 teaspoon vanilla
  • Add the dry mix to the butter mixture along with the rolled oats, finely grated carrot, walnuts and dried fruit. Chill the dough for at least 1 hour before scooping.
    1 ½ cup rolled oats, ½ cup finely grated carrot, ½ cup chopped walnuts, ½ cup raisins or chopped dates
  • Scoop the dough onto a parchment lined tray and bake at 350 F (180°C) for 12-14 minutes. Let the cookies cool on the dry for about 5 minutes before moving to a wire rack to cool completely.



Serving: 1g | Calories: 236kcal



    1. Hello Susan, you can totally use oil—you'll just need to chill the dough well to make sure the oil solidifies or the cookies might spread too much.

    1. hi Nicole, it should work—coconut sugar is slightly less sweet and will make the cookies a little softer (brown sugar makes for a softer cookie, generally), but they should still be super tasty 🙂

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