Soft, chewy and perfect for spring! These Vegan Carrot Cake Cookies have a sweet, spiced cake-like texture and are loaded with carrots. Drizzled with a simple vegan glaze for the perfect bite.
Course Dessert
Prep Time 15 minutesminutes
Cook Time 11 minutesminutes
Total Time 26 minutesminutes
Servings 12cookies
Author Two Market Girls
Ingredients
Carrot Cake Cookies
150gvegan butter
175gwhite sugar
100gbrown sugar
1tspvanilla extract
2flax eggs
300gall-purpose flour
2tspcinnamon
1tspnutmeg
pinchcloves
1tspsalt
1tbspbaking soda
1cupshredded carrotssqueezed
Easy Vegan Glaze
120g(1 cup) icing sugar
3tbspnon-dairy milk
½tspvanilla extract
Instructions
Preheat oven to 350°F
Mix flax eggs and set aside to thicken.
Add vegan butter and both sugars to a stand mixer and beat until light and fluffy – about 5 to 7 minutes.
Mix thickened flax eggs, vanilla extract, and almond extract. Turn the mixer on medium-low speed and add the flax egg mixture until combined.
Add flour, baking soda, salt, and spices to the butter mixture and beat until just combined. Careful not to overmix the flour. Fold in the shredded carrot.
Using a cooking scoop, scoop dough onto a lined baking sheet about 2 inches apart. Bake for 11-12 minutes or until golden.
Once baked remove from the oven and allow the cookies to rest on the hot baking sheet for an additional 5 minutes before transferring to a cooling rack.
To make the glaze, combine icing sugar, non-dairy milk, and vanilla extract until smooth. Drizzle over cooled cookies.