Vegan Carrot Cake Cookies

A Cozy Start

Vegan Carrot Cake Cookies are a magical treat that brings a burst of nostalgia with a modern vegan twist. When I first started making these Vegan Carrot Cake Cookies, I was on a quest to recreate the cozy comfort of carrot cake in a cookie form. As I mixed the ingredients in my kitchen, I realized that these Vegan Carrot Cake Cookies were not just a treat but a journey back to simpler times. The warm spices and sweet carrots blend perfectly, creating a cookie that’s both comforting and delightfully unique.

The Baking Process

Baking these Vegan Carrot Cake Cookies is like weaving a story with each step. From creaming the plant-based margarine and brown sugar to folding in the finely grated carrots, every moment is infused with anticipation. The dry ingredients—cinnamon, nutmeg, and ginger—add layers of flavor that turn these cookies into a sweet, aromatic experience. As the dough comes together, you can’t help but feel excited about the delicious outcome. The smell that fills the kitchen as they bake is just irresistible!

The Transformation

Once the Vegan Carrot Cake Cookies are out of the oven, cooling on the rack, the transformation is truly magical. Their edges turn a lovely golden brown, and they’re soft and chewy in the center. If you’re feeling a bit extra, you can even add a dollop of vegan cream cheese frosting and a sprinkle of chopped pecans. It’s the perfect finishing touch that makes each cookie a little celebration. These cookies are not just a snack; they are an invitation to savor a moment of joy.

Savoring the Moment

With each bite of these Vegan Carrot Cake Cookies, I’m reminded of why I love baking so much. It’s about the joy of creating something delicious that can brighten someone’s day. Whether you’re baking for a cozy night in or a gathering with friends, these cookies are sure to be a hit. So go ahead, dive into the delightful world of Vegan Carrot Cake Cookies, and enjoy every delicious bite!

Chef’s Notes- Vegan Carrot Cake Cookies

• Room Temperature Ingredients: Make sure that both the plant-based margarine and dairy-free cream cheese are at room temperature before you start. This helps in achieving a smoother, creamier consistency for both the cookie dough and frosting.
• Cookie Texture: If your dough seems too crumbly, add almond milk gradually, one tablespoon at a time. The dough should be soft and slightly tacky but not too wet. This ensures the cookies are soft and chewy rather than dry.
• Baking Tips: Keep an eye on the cookies while baking. They should have slightly golden brown edges but remain soft in the center. Overbaking can make them hard, so start checking a minute or two before the recommended baking time.
• Cooling: Allow the cookies to cool on the baking sheets for 20-30 minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle.
• Frosting Consistency: If the frosting is too thick, add a tiny bit of plant-based milk to reach your desired consistency. If too thin, add more powdered sugar. For a smooth application, ensure the frosting is spreadable but not runny.

Delicious Vegan Carrot Cake Cookies

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Course: Dessert, SnackCuisine: AmericanDifficulty: Easy

Servings

16

cookies

Prep time

30

minutes

Cooking time

13

minutes

Calories

180

kcal

Resting Time

20

minutes

Total time

1

hour 

3

minutes

Dive into the delightful world of Vegan Carrot Cake Cookies! These thick, soft cookies capture the essence of classic carrot cake with a vegan twist. Made with simple ingredients and prepared in just one bowl, they are perfect for any occasion. Whether you’re a seasoned baker or a beginner, these cookies are sure to impress. Get ready to enjoy a burst of flavor in every bite!

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Ingredients

• For the Cookies

• 1 ¼ cups packed light brown sugar

• ¾ cup plant-based margarine at room temperature

• ¾ cup finely grated carrots (about 1 medium carrot)

• 1 tsp pure vanilla extract

• 2 ½ cups all-purpose flour

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• 1 tsp baking soda

• Pinch of sea salt

• 1 tbsp almond milk (if needed)

• For the Frosting (optional)

• ¼ cup plant-based margarine at room temperature

• 4 oz dairy-free cream cheese at room temperature

• 2 cups powdered sugar

• ½ tsp pure vanilla extract

• Orange and green food coloring (optional)

• 3 tbsp chopped pecans (optional)

• Alternative Ingredients:

• Brown Sugar: Coconut sugar or white sugar.

• Vegan Butter: Coconut oil or vegetable shortening.

• All-Purpose Flour: Gluten-free flour blend.

• Dairy-Free Milk: Soy milk or oat milk.

• Vegan Cream Cheese: Cashew cream or tofu-based cream cheese.

• Pecans: Almonds or sunflower seeds.

Directions

• In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. If the dough is too crumbly, add almond milk one tablespoon at a time until the dough is soft and tacky.
• Divide the dough into approximately 16 balls and place them on the prepared baking sheets about 2 inches apart. Bake for 13-14 minutes or until the edges are slightly golden brown. Allow the cookies to cool on the baking sheets for at least 20-30 minutes before transferring them to a wire rack to cool completely.
• In a large bowl or stand mixer with the paddle attachment, beat the plant-based margarine until light and fluffy. Add the dairy-free cream cheese and beat until smooth. Gradually add powdered sugar and vanilla extract; mix until just combined.
• If desired, divide a portion of the frosting into small bowls and add food coloring for decoration. Spread about one tablespoon of frosting on each cooled cookie and decorate with piped carrots and chopped pecans if using.

Equipment

• chef’s knife
• cutting board
• Stand Mixer
• baking sheet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 180kcal
• Fat: 7g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 120mg
• Potassium: 50mg
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 18g
• Protein: 2g
• Vitamin A: 2000IU
• Vitamin C: 1mg
• Calcium: 20mg
• Iron: 1mg

FAQs- Vegan Carrot Cake Cookies

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for baking cookies and provides a similar texture.

What if I don’t have plant-based margarine?

You can use coconut oil or vegetable shortening as a substitute for plant-based margarine. Keep in mind that these alternatives may slightly alter the flavor and texture of the cookies.

Can I freeze the cookie dough?

Absolutely! You can freeze the cookie dough balls before baking. Place them on a baking sheet to freeze, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

How should I store the cookies?

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months. Just make sure they are fully cooled before freezing.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting ahead of time. Store it in an airtight container in the refrigerator for up to a week. Let it come to room temperature and give it a quick mix before using.