Recipe Inspiration

Vegan Carrot Cake Cookies

They're Gluten-Free too!

These delicious vegan carrot cake cookies with cream cheese frosting are amazing as a decadent dessert, afternoon treat, or party food! Oh, and they’re naturally gluten-free too.

Ingredients: - Quick Oats - Almond Flour - Baking Powder - Cinnamon - Carrots - Walnuts or Pecan Nuts - Maple Syrup - Vegan Butter or Coconut Oil - Brown Sugar - Flaxseed Meal

Cream Cheese Icing Ingredients - Vegan Cream Cheese - Powdered Sugar - Vegan Butter

Beat the icing ingredients together until well combined. Let set in the refrigerator for 30 minutes.

Step 1

Add flaxseed egg, vanilla, brown sugar & vegan butter to a bowl. Stir until combined.

Step 2

Add in the shredded carrot and mix again. Then add the baking powder, almond flour & oat flour. Stir well.

Step 3

Add in the chopped nuts and stir again.

Step 4

Scoop around 2 tbsp of the batter per cookie onto a lined tray and flatten a little with the back of your spoon. Bake for 15-18 minutes or until golden around the edges.

Step 5

Once the cookies are cooled, ice with cream cheese frosting and sandwich together.

Step 6

These carrot cake sandwich cookies can be stored in an airtight container, in the fridge for around 4-5 days. Or stored in the freezer for up to 2 months.

Check out  Two City Vegans  for more delicious vegan recipes!

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