Delicious Vegan Carrot Cake Cookies with Cream Cheese Filling

These Vegan Carrot Cake Cookies are a delightful twist on the classic carrot cake, combining the warm, spiced flavors of carrot cake with the convenience and charm of cookies. Stuffed with a dairy-free cream cheese filling, these cookies are browned to perfection, offering a soft, moist texture with a surprise creamy center. They’re surprisingly easy to make and use simple, pantry-friendly ingredients. Despite being egg-free and dairy-free, these cookies capture the essence of traditional carrot cake, making them a perfect treat for vegans and non-vegans alike. Whether as a snack, dessert, or special treat, these carrot cake cookies are sure to be a hit.


  • Cookies:
    • 1/2 cup dairy-free butter, softened
    • 1 cup brown sugar
    • 1/4 cup non-dairy milk
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • A pinch of salt (about 1/4 tsp)
    • 1 tsp ground ginger and cinnamon
    • 1 medium carrot, grated
    • 1/4 cup walnuts, chopped
  • Filling:
    • 8 tbsp dairy-free cream cheese
    • 3 tbsp vegan vanilla protein powder


  1. Preheat the oven to 170°C (fan setting) and line a cookie tray with baking paper.
  2. Prepare the filling by mixing the cream cheese and protein powder. Spoon tablespoon-sized amounts onto the tray and freeze to set.
  3. Cream together dairy-free butter and brown sugar in a mixing bowl. Stir in non-dairy milk.
  4. Add the dry ingredients and mix well.
  5. Fold in the grated carrot and walnuts.
  6. Scoop the cookie dough, placing a tablespoon of the frozen filling in the center, and roll to enclose.
  7. Place the cookies on the lined tray and bake for 9-11 minutes until golden.
  8. Allow to cool slightly before serving.

Enjoy these scrumptious Vegan Carrot Cake Cookies, a unique and tasty treat!

content team

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