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Home » Desserts » Carrot Cake Oatmeal Cookies (Gluten Free, Vegan).

Carrot Cake Oatmeal Cookies (Gluten Free, Vegan).

Apr 21, 2020 · Modified: May 25, 2021 by Kelly Roenicke · 2 Comments

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vegan carrot cake cookies

Soft and tender carrot cake oatmeal cookies combine two favorite desserts into one tasty treat! These frosted cookies are gluten free and vegan.

carrot cake oatmeal cookies on a blue tray

Don’t you love desserts that combine two things?

Like chocolate cake and cookies and cream, or ice cream and brownies, or chocolate chip cookies and brownies.

These carrot cake oatmeal cookies do the same thing – combine the best qualities from two very delicious desserts. Chewy oatmeal cookies combine with the flavors of carrot cake and a sweet vanilla icing. These are so good, and they’re the perfect springtime dessert. My vegan carrot cake is just right for an Easter dessert, if you’re looking for one!

These oatmeal cookies are gluten free and vegan, and free of nuts as well. However, if you don’t have food allergies and want to make substitutes, feel free to use regular dairy ingredients, or even all-purpose flour. This recipe should still turn out just fine.

carrot cake cookies cooling

Can I make these carrot cake oatmeal cookies without the carrots?

Yes, if you don’t have carrots, you can leave them out! Or you could add some shredded apple instead if you want to have a fruit or vegetable in there. Some sweet potato puree would also be a good addition to this recipe you like sweet potatoes.

Should I use store bought shredded carrots or just shred them myself?

I think shredding the carrots by hand is a much better bet for this recipe. I find that store bought shredded carrots are too long and thick for this recipe. They won’t blend into the batter properly.

cookies on baking sheet

If you want to make these carrot cake cookies a little more elaborate, you can add:

  • raisins or dried cranberries
  • pumpkin seeds
  • finely chopped apple
  • fresh pineapple or dried pineapple

If you don’t want to frost these, you don’t have to! I enjoy them with frosting or without. They are great either way!

If you make these cookies, or any of my other recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you’re cooking!

 

Disclosure: This post contains affiliate links.

Recipe

carrot cake oatmeal cookies on a blue tray

Frosted Carrot Cake Oatmeal Cookies (Gluten Free, Vegan).

Kelly Roenicke
Soft and delicious, these carrot cake oatmeal cookies are a perfect springtime dessert!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Course Dessert
Cuisine American, gluten free, vegan.
Servings 24
Calories 126 kcal

Ingredients
 
 

For the cookies:

  • 1 Tablespoon golden ground flax seed
  • 3 Tablespoons water
  • ½ cup vegan buttery spread
  • ½ cup light brown sugar
  • ½ cup organic cane sugar
  • ½ teaspoon vanilla extract
  • 2 Tablespoons water
  • ½ cup shredded carrots
  • 1 cup gluten free flour blend
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 ½ cups gluten free old fashioned oats

For the frosting:

  • 2 Tablespoons vegan buttery spread
  • 1 cup powdered sugar
  • 1 Tablespoon non-dairy milk or water
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Instructions
 

  • Preheat oven to 350 degrees, and line two cookie sheets with parchment paper.
  • Make the flax egg: mix the water and flax meal together in a small bowl and let it sit for 5 minutes until it forms a gel.
  • In a large mixing bowl, cream the buttery spread and sugars until light and fluffy.
  • Add the flax egg and vanilla extract, and continue to mix. Add the shredded carrots and 2 tablespoons water.
  • Add the gluten free flour, baking soda, salt, and cinnamon. Mix until combined.
  • Stop the mixer and stir in the oats by hand.
  • Take spoonfuls of dough and roll into a ball about one inch wide and place on the cookie sheet. Leave about one inch between cookies. Flatten the cookie slightly with the back of a spoon. Repeat with remaining cookie dough.
  • Bake at 350 degrees for 11-13 minutes.

Make the frosting:

  • Place the powdered sugar, vegan buttery spread, and non-dairy milk in a mixing bowl. Beat on high speed until smooth. Add more liquid if desired.
  • Place the frosting in a piping bag or use a spoon to drizzle it over the cookies.

Notes

Store cookies in an airtight container. They should stay fresh for about four days.
Nutrition facts are for one cookie with frosting.

Nutrition

Calories: 126kcalCarbohydrates: 21gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 113mgPotassium: 35mgFiber: 1gSugar: 14gVitamin A: 672IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword chewy, springtime dessert
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

gluten free carrot cake cookies

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« Frosted Lemon Shortbread Cookies (Gluten Free, Vegan).
Egg Free Chocolate Cake with Chocolate Frosting. »

Filed Under: Dairy Free, Desserts, food, Gluten Free, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    April 21, 2020 at 5:57 pm

    5 stars
    Delicious recipe!

    Reply
  2. Darryl

    April 21, 2020 at 4:05 pm

    5 stars
    THESE ARE INSANELY GOOD!

    Reply

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vegan carrot cake cookies
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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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