Soft and tender carrot cake oatmeal cookies combine two favorite desserts into one tasty treat! These frosted cookies are gluten free and vegan.
Don’t you love desserts that combine two things?
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.
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.
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.
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.
Frosted Carrot Cake Oatmeal Cookies (Gluten Free, Vegan).
Soft and delicious, these carrot cake oatmeal cookies are a perfect springtime dessert!
For the cookies:
- 1 Tablespoon golden ground flax seed
- 3 Tablespoons water
- 1/2 cup vegan buttery spread
- 1/2 cup light brown sugar
- 1/2 cup organic cane sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoons water
- 1/2 cup shredded carrots
- 1 cup gluten free flour blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups gluten free old fashioned oats
For the frosting:
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.
Store cookies in an airtight container. They should stay fresh for about four days.
Nutrition facts are for one cookie with frosting.