The first time I baked these carrot cake cookies, it was a warm Sunday afternoon in late August. I had leftover carrots from the farmers market and a craving for something sweet—but not too sweet. Something cozy, soft, and just spiced enough. What came out of the oven felt like home in every bite: soft, maple-sweetened, and a little nutty, with that perfect cinnamon hug.
Table of Contents
Why You’ll Love These Carrot Cake Cookies
- Soft, moist, cake-like texture that melts in your mouth
- Cozy spices like cinnamon and nutmeg in every bite
- Naturally sweetened with maple syrup (no refined sugar)
- 100% vegan and gluten-free—perfect for sharing
- Easy to make in one bowl
- Optional vegan cream cheese frosting makes them taste just like carrot cake
Key Ingredients
Dry Ingredients
These build the structure and the warm flavor profile:
- Oat flour and rolled oats for a hearty, soft texture
- Almond flour for richness
- Cinnamon and nutmeg for that classic spice
- Baking powder, baking soda, and sea salt to lift and balance
Wet Ingredients
This combo makes the cookies moist and tender:
- Grated carrots bring natural sweetness and softness
- Almond butter adds creaminess and subtle nuttiness
- Coconut oil for moisture
- Maple syrup for gentle sweetness
- Vanilla for depth
- Flax egg (ground flaxseed + warm water) to bind it all together
Optional Add-Ins & Toppings
- Chopped walnuts or pecans add crunch
- Raisins if you want extra chew
- Vegan cream cheese frosting if you’re feeling festive
How to Make Carrot Cake Cookies
Preheat your oven to 350°F and line two baking sheets with parchment.
Make your flax egg: Stir 2 tbsp flaxseed with 5 tbsp warm water and set aside for 5 minutes.
Mix the dry ingredients in a large bowl: oat flour, oats, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, stir together grated carrots, almond butter, coconut oil, maple syrup, and vanilla. Add the flax mixture.
Combine wet and dry just until mixed. Fold in nuts or raisins if using.
Scoop dough using a ¼ cup measure and place cookies on prepared sheets.
Bake one tray at a time for 20–24 minutes, until edges are golden.
Cool on pan for 5 minutes before moving to a wire rack.
Frost (if desired) once cookies are completely cool.
Tips for Perfect Carrot Cake Cookies
- Grate your own carrots for best moisture. Pre-shredded ones are too dry.
- Cookies may look done early. Wait for golden edges to be sure.
- Let them rest on the baking pan for 5 minutes before moving.
- Don’t frost too soon or it’ll melt. Be patient.
- Store extras in the freezer and thaw when needed.
- Expect soft, puffy cookies—almost like muffin tops.
Serving Ideas
- These cookies are great for breakfast without the frosting.
- Add raisins if you love a little chewy surprise.
- Make mini versions by scooping less dough and adjusting the bake time.
- With frosting, they’re perfect for a cozy brunch or dessert spread.
Carrot Cake Cookies Recipe
Print
Carrot Cake Cookies: Soft, Sweet & Totally Delicious
- Total Time: 32 minutes
- Yield: 12 cookies
Description
Soft, spiced, and naturally sweetened, these carrot cake cookies are vegan, gluten-free, and full of cozy flavor. They’re like muffin tops in cookie form—perfect for snacking or brunch.
Ingredients
2 tbsp ground flaxseed
5 tbsp warm water
1 cup oat flour
1 cup whole rolled oats
½ cup almond flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp sea salt
1 cup grated carrots (about 3 medium)
½ cup almond butter
¼ cup melted coconut oil
½ cup maple syrup
1 tsp vanilla extract
⅓ cup chopped walnuts or pecans
Optional: ½ recipe Vegan Cream Cheese Frosting
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
2. In a small bowl, mix flaxseed and warm water. Let sit for 5 minutes to thicken.
3. In a large bowl, combine oat flour, oats, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, stir together grated carrots, almond butter, coconut oil, maple syrup, and vanilla.
5. Add the flax mixture to the wet ingredients and stir.
6. Add wet mixture to dry ingredients. Mix until just combined.
7. Fold in walnuts or pecans.
8. Scoop dough using ¼ cup for each cookie onto the baking sheets.
9. Bake one tray at a time for 20–24 minutes, until edges are golden brown.
10. Cool on the pan for 5 minutes before transferring to a wire rack.
11. Once fully cool, frost with vegan cream cheese frosting if using.
Notes
Grate your own carrots for best texture and moisture. Pre-shredded carrots tend to be dry.
Do not overbake—look for browning edges, not just a firm center.
Let cookies rest 5 minutes before moving to avoid crumbling.
Cookies are soft and puff like muffin tops. Texture may vary slightly based on brand of almond butter or oats.
Freeze leftovers and thaw as needed. Microwave for 30 seconds or let sit at room temp.
If frosting, make sure cookies are completely cool before topping.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Summer Veggies Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 9g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
More Such Recipes
Looking for more soft, cozy cookie ideas? Try these next:
- Soft Pumpkin Oatmeal Cookies for Cozy Fall Baking
- Easy Carrot Cake Recipe with Classic Spices
- Healthy Zucchini Oatmeal Cookies You’ll Love
- Pumpkin Cheesecake Cookies for a Creamy Twist
FAQ
Can I make these cookies ahead of time?
Yes! Store them in an airtight container at room temp for 2–3 days, or freeze for up to a month.
Can I substitute the flours?
You can use only oat flour or only almond flour, but the texture will change. Oat flour alone makes them softer and a bit cakier. Almond flour makes them slightly denser.
Do I need the frosting?
Not at all. They’re delicious on their own. But the frosting really brings out the carrot cake vibe if you’re craving the full experience.
Final Thoughts
These carrot cake cookies are like the laid-back cousin of a fancy layer cake—easygoing, comforting, and just as satisfying. They’re the kind of treat you can whip up on a whim and enjoy with coffee, tuck into lunchboxes, or freeze for later.
And if you try them? I’d love to hear how they turned out! Drop a comment or tag me on Pinterest or Facebook.