baking · cooking · Dessert

Carrot Cake Cookies

A vegan cookie that isn’t overly sweet, is full of tasty items and is low sodium? Yes! Although for those who don’t eat much lower sodium foods I might suggest you add a little salt to the batter, a ½ teaspoon will boost the flavor. I was happy with the results though and so was Little Mr. Toddler who happily sat on Daddy’s lap and munched one down.

Carrot Cake Cookies


  • 1 cup all-purpose flour
  • 1½ cups old-fashioned oats
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp baking soda
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 2 Tbsp ground flax-seed meal + 6 Tbsp cool water
  • ¾ cup brown sugar, packed
  • ½ cup unsweetened non-dairy milk (used almond)
  • ¼ cup canola oil
  • ¼ cup crushed pineapple (well-drained)
  • 2 tsp pure vanilla extract
  • 1 cup raisins
  • 1 cup grated carrots (peeled and trimmed)
  • ½ cup finely chopped walnuts


Preheat the oven to 375° and line two baking sheets with parchment paper.

In a large bowl whisk the dry ingredients, flour through nutmeg together.

In a medium mixing bowl whisk the wet ingredients together, flax-seed through vanilla.

Add the wet to the dry, stir to combine, add in the raisins, carrots and nuts, mix in.

Drop by 1 Tablespoon onto the prepared sheets, 12 to a sheet.

Bake for 12 to 17 minutes, till the cookies are golden and slightly firm (but the tops do not appear wet). Take out and let cool for a minute, then transfer to a cooling rack.

Makes about 36 cookies.


I use a disher similar to this for even sized cookies: Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm.


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