The perfect carrot cake taste in cookie form! These Dairy Free Carrot Cake Cookies are slightly sweet with a coconutty taste the entire crew will love.
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.
Nutrition Facts
Dairy Free Carrot Cake Cookies
Amount Per Serving (1 )
Calories 186Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 12mg4%
Sodium 138mg6%
Potassium 137mg4%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 13g14%
Protein 3g6%
Vitamin A 1397IU28%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.