Vegan Carrot Cake Cookie Recipe

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.

Step #1

Gather ingredients: - old fashioned oatmeal - all-purpose flour - baking powder, baking soda, salt - cinnamon, ginger, nutmet - brown sugar, granulated sugar - unsweetened applesauce - vegetable oil - dried fruit or nuts

Step #2

Combine oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.

Step #3

In a separate bowl, whisk together applesauce, brown sugar, granulated sugar and vegetable oil.

Step #4

Add the wet ingredients to the dry ingredients bowl. Stir until moistened.

Step #5

Add shredded carrots to the bowl and stir until evenly distributed (note: add any additional ingredients, such as nuts, raisins, etc... at this step).

Step #6

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.

Step #7

Bake at 350 F for 9 - 10 minutes. Let cookies cool for 5 minutes. Then move them to a wire rack to cool completely.


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.