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!
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Why you need to make this Cake Cookie Recipe
There are few things I love more than a good cookie and well, I love cake too! These Carrot Cake Cookies were born because I wanted something portable to enjoy the flavors of spring while nursing a newborn or running after a high energy toddler.
So, this cookie fits that bill! Also, it can easily be enjoyed with a cup of joe or tea in a much quieter, simpler atmosphere too!
Your choice… enjoy!
Ingredients for Carrot Cake Cookies: What You Need
*Remember you can also print the recipe card below too if easier for you!
Ingredient Tips
- Carrot Style: Shredded carrots can be store bought, however, if you have carrots in your refrigerator awaiting usage, go ahead and grate them yourself by hand. Use a box grater or food processor with the grating attachment (not the S-blade!).
- Oats: Only use old fashioned rolled oats for this recipe! Unfortunately, instant or steel cut will not give the chewy texture these cake cookies need!
Ingredient Swaps
- Dairy: This recipe was developed to be dairy free but if that’s not a requirement for you and yours, feel free to use regular butter.
- Flour Options: If needing a gluten free option, use a gluten free flour (such as sorghum or 1-to-1 all purpose replacement) in place of all purpose. Alternatively, if you have it on hand and want to increase the fiber content, swap whole wheat flour in place for all purpose.
- Other Add-ins: Omit walnuts and coconut for any allergies. Seeds can replace the nuts and add a great crunch, for example, pumpkin seeds or sunflower seeds.
How to make These Carrot Cookies
Here are a few things to help make these cookies perfect every time:
- Firstly, beat 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.
- Secondly, in a separate bowl, mix the flours and dry ingredients together, then combine into the wet ingredients.
- Then, fold in the “fun!” Carrots, raisins, coconut, and walnuts are a nutritious and delicious addition to these cookies.
Recipe Notes + Expert Tips
- 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.
FAQs for this recipe for Carrot Cake Cookies
Sure do (it’s featured in my Baked Cinnamon Rolls with Date Filling)! It’ll be 1/2 c softened cream cheese (use dairy free alternative if needed), 1/2 tsp vanilla extract, and 1 cup powdered sugar. Mix together carefully, adding the powdered sugar 1-2 Tbsp at a time to avoid a powdery explosion (and to check periodically for desired sweetness).
I cover the use of added sugars in my 21 Day Added Sugar Challenge post, however, let’s be real: this is a cake cookie recipe! There are some great added benefits to this recipe like the oats, carrots, walnuts, and coconut (unsweetened). If we do the math, each cookie would contain about 2.5 tsp of added sugar.
It is recommended that men consume no more than 9 tsp of added sugar per day, while women and children consume no more than 6 tsp per day. So, as it stands, enjoying one, or even two, of these cookies falls neatly below these guidelines and supports MY philosophy of enjoying all foods in moderation and as part of a healthy diet!
Other Dairy Free Desserts You May Enjoy
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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.
Emily Kyle says
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 😉
Lorie says
Well these are everything I dream of! Making these stat!
Lindsey says
These look amazing, such a nourishing treat!
Meme says
Both fruits and veggies in a cookie!!! This could basically be breakfast, lunch or dinner!!
Tara | Treble in the Kitchen says
My mouth is totally watering!! 🙂
Elizabeth Shaw says
Yay! Mouth watering is good 🙂
Kelly Jones says
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!
Elizabeth Shaw says
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!
Shalini says
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 🙂
Elizabeth Shaw says
Ah thanks Shalini!
Maria | halsanutrition says
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!
Elizabeth Shaw says
<3 Thanks! I wish I liked coconut trust me!