These Vegan Carrot Cookies with oatmeal offer a delightful combination of flavors and textures. The carrots add moistness and flavor to the Cookie while the oatmeal adds an earthy, nutty taste.
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Health benefits
Although I would not characterize these cookies as healthy, compared to traditional sugary cookies, carrot cookies are lower in calories while providing more essential nutrients. Carrots are a key ingredient in these cookies, adding vitamins like A and K, as well as fiber, to your diet. Oats provide additional fiber, making these cookies a relatively healthier option compared to some other desserts.
Ingredients
- Granulated sugar, brown sugar and all-purpose flour
- Oatmeal: use old-fashioned oatmeal. Quick-cooking oats can create a gummy texture in the cookie.
- Carrots: use fresh carrots, peel and grate finely
- Unsweetened applesauce: the applesauce replaces the traditional egg used in many cookie recipes.
- Oil: use vegetable or canola oil. I do not recommend using olive oil as it changes the taste.
- Baking powder, baking soda and salt
- Spices: ground cinnamon, ground nutmeg and ground ginger
- Optional: toasted and chopped nuts, raisins, dried cranberries
See recipe card for quantities.
Instructions
In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
In a medium bowl, whisk together applesauce, brown sugar, granulated sugar and vegetable oil.
Add the wet ingredients to the dry ingredients bowl. Stir until moistened.
Add shredded carrots to the bowl and stir until evenly distributed (note: add any additional ingredients, such as nuts, raisins, etc... at this step).
Scoop two tablespoons of cookie dough for each cookie onto a baking sheet lined with parchment paper or a silicone mat. Lightly press each cookie with a fork dipped in flour.
Bake at 350 F for 9 - 10 minutes. Let cookies cool for 5 minutes. Then move to a wire rack to cool completely.
Variations
Consider any of the following variations for the Vegan Carrot cake cookies:
- Nuts - Lightly toasted and chopped nuts add a bit of crunch to the cookies. Consider pecans or walnuts.
- Gluten-free - replace the all-purpose flour with a 1 to 1 gluten-free baking flour (I recommend the King Arthur brand).
- Dried fruits - adding pieces of dried fruit such as raisins or dried cranberries to enhance the flavor and texture.
Equipment
You don't need any special equipment to make the vegan carrot cake cookies. Just a few bowls, measuring utensils, a whisk, a spatula and cookie sheets.
Storage
Place the vegan carrot cookies in an airtight container and store for up to 4 days at room temperature. Alternatively, wrap the cookies and freeze for up to 2 months.
FAQ
Yes. Replace the applesauce with one large egg.
Related
Looking for other recipes like this? Try these:
- Easy Vegan Lemon Cookies Recipe
- Vegan Apple Walnut Cookies Recipe
- Oatmeal Date Bars Recipe with Vegan Option
- Easy Vegan Apple Crisp Recipe
Vegan Carrot Cookies Recipe
Equipment
- 2 Cookie Sheet Pans
- Cookie Scoop optional
Ingredients
- 1 ½ cups Old Fashioned Oatmeal 133 grams
- 1 cup all-purpose flour 130 grams
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup light brown sugar, packed 107 grams
- ¼ cup granulated sugar 50 grams
- ¼ cup applesauce, unsweetened 56 grams
- ⅓ cup vegetable or canola oil
- ¾ cup dried fruit or nuts optional
Instructions
- Preheat oven to 350℉
- Prepare two cookie sheets by lining with parchment paper or a silicone mat.
- In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
- In a medium bowl, whisk together applesauce, brown sugar, granulated sugar and vegetable oil.
- Add the wet ingredients to the dry ingredients bowl. Stir until moistened.
- Add the shredded carrots to bowl and stir until evenly distributed (note: add any additional ingredients, such as nuts, raisins, etc... at this step).
- Scoop two tablespoons of cookie dough onto a baking sheet lined with parchment paper or a silicone mat. Lightly press each cookie with a fork dipped in flour.
- Bake at 350 F for 9 - 10 minutes. Let cookies cool for 5 minutes. Then move to a wire rack to cool completely.
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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