Soft and chewy, these Dairy Free Carrot Cake Cookies are a wonderful addition to your cookie jar! Filled with wholesome oats, walnuts, carrots, raisins, and lots of love, your entire crew will love the fun twist on the classic cookie. Plus, each cookie packs 2 grams of fiber and 3 grams of protein, making the perfect snack with a coffee or cup of milk of choice!
There are few things I love more than a good cookie. Well, I love cake too! That’s the reason these Carrot Cake Cookies were born. I wanted something portable to enjoy the flavors of spring while nursing a newborn or running after a high energy toddler.
This cookie fits that bill, but also can easily be enjoyed with a cup of joe or tea in a much quieter, simpler atmosphere too!
Your choice… enjoy!
What You Need to Make This Recipe
- 1/3 cup plant based butter softened
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 1 teaspoon vanilla extract
- 1 each large egg
- 1 1/4 cups all purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup shredded and finely chopped carrots
- 1/3 cup shredded coconut divided
- 1/3 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup powdered sugar optional
- 1-2 tbsp almond milk
*Remember you can also print the recipe card below too if easier for you!
Recipe Tips
Here are a few things to help make these cookies perfect every time:
- Start by beating the wet ingredients in a large bowl together. Note if you are using a dairy free butter as I have, sometimes they beat differently than a standard butter. Do not worry! The cookies will still hold together when you form them despite the dough looking a tad different.
- Mix the flours and dry ingredients together in a separate bowl, then combine into the wet ingredients.
- Fold in the “fun!” Carrots, raisins, coconut, and walnuts are a nutritious and delicious addition to these cookies.
- When shaping into cookies, note the dough will appear a little coarse. Do not worry, nor add any more liquid. As soon as you begin to portion them out and shape them, they will hold together and bake wonderfully.
Recipe Substitutions
While these are dairy free when prepared with a dairy free butter, you can also make the following modifications:
- Use a gluten free flour (such as sorghum) in place of all purpose.
- Swap whole grain flour for all purpose to increase fiber.
- Use grated carrots over shredded.
- Omit walnuts and coconut for any allergies. Pumpkin seeds work well in here too.
Other Dairy Free Desserts You May Enjoy
I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!
Dairy Free Carrot Cake Cookies
Ingredients
- 1/3 cup plant based butter softened
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cups all purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup shredded and finely chopped carrots
- 1/3 cup shredded coconut divided
- 1/3 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup powdered sugar optional
- 1-2 tbsp almond milk
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl with a hand mixer, beat the softened butter, sugars, vanilla extract, and the egg. In a separate bowl, mix the flour, oats, baking powder, cinnamon and salt. Combine the dry ingredients into the wet and mix using the hand mixer until well combined.
- Fold in the carrots, 1/4 cup shredded coconut, raisins, and walnuts with a spatula. Note, the dough will be a little coarse but will hold together when you portion with a 1-ounce scoop.
- Spray a baking sheet (or two depending on the size of cookie you prefer) with cooking spray. Using a 1-ounce scoop, portion out the dough and use your hands to form into a circular cookie shape. Place on the baking sheet and repeat until all dough is used.
- Bake for 14 to 16 minutes, or until lightly browned on top.
- Remove from oven and let the cookies cool for 10 minutes before serving.
- If desired, drizzle the cookies with a glaze made with the powdered sugar and milk mixed together. Garnish with 1-2 tbsp shredded coconut.
Notes
- When shaping into cookies, note the dough will appear a little coarse. Do not worry, nor add any more liquid. As soon as you begin to portion them out and shape them, they will hold together and bake wonderfully.
- Enjoy or save in an airtight container for up to 7 days best consistency, or freeze for up to 3 months.
My mouth is watering and I know that my dad would love these too!! I just don’t know if I could stick to a mindful portion size 😉
Well these are everything I dream of! Making these stat!
These look amazing, such a nourishing treat!
Both fruits and veggies in a cookie!!! This could basically be breakfast, lunch or dinner!!
My mouth is totally watering!! 🙂
Yay! Mouth watering is good 🙂
While I AM a coconut fan, I am not about it in my carrot cake! This is such a great recipe and I’m still determined to make it before the week is over!
I wish I did like coconut! I have had to say no to so many things that sound awesome until I read there is coconut in it lol!
OMG!! They are looking so delicious, I don’t mind coconut though but crushed pineapple is really good idea. Can’t wait to try it 🙂
Ah thanks Shalini!
These look absolutely amazing! I love that they have pineapple in them. And, yes, while I do like coconut, sometimes it can be a bit much these days!
<3 Thanks! I wish I liked coconut trust me!