Vegan Carrot Cake Cookies

5 from 3 votes

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

Cook Time12

Additional Time10

Total Time27

Servings: cookies

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: 1 | Calories: 236kcal