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.
Ingredients:
- 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
Method:
- Preheat the oven to 170°C (fan setting) and line a cookie tray with baking paper.
- Prepare the filling by mixing the cream cheese and protein powder. Spoon tablespoon-sized amounts onto the tray and freeze to set.
- Cream together dairy-free butter and brown sugar in a mixing bowl. Stir in non-dairy milk.
- Add the dry ingredients and mix well.
- Fold in the grated carrot and walnuts.
- Scoop the cookie dough, placing a tablespoon of the frozen filling in the center, and roll to enclose.
- Place the cookies on the lined tray and bake for 9-11 minutes until golden.
- Allow to cool slightly before serving.
Enjoy these scrumptious Vegan Carrot Cake Cookies, a unique and tasty treat!
