Vegan Oat Carrot Cake Cookies (Oil-free, Gluten-Free)

Healthy vegan oat carrot cake cookies are perfect for breakfasts, snacks, and packed lunches! Packed with nutrition, and not too sweet, they are high in fiber, oil-free and gluten-free.

Healthy Carrot Cake Cookies

Spring has sprung in my little corner of Texas and I cannot get enough of the sunshine and azaleas. Nick and I have upped our outdoors game, with long bike rides, scootering (he scoots, I run to keep up), and some hikes at lunchtime. 

It also means that we both need extra sustenance to pack for our mini adventures. These carrot cake cookies are perfect, in so many ways.

I have always loved carrot cake, in just about every form (Bundt cake, layer cake, cupcake), so why not reinterpret it as a healthy vegan carrot cake cookie? Why not, indeed!

Why You’ll Love these Oil-Free Vegan Carrot Cake Cookies

In addition to being delicious and satisfying, these oat carrot cake cookies cookies are also:

• Perfect for breakfast, desserts or snacking
• Not too sweet
• Vegan (egg-free & dairy-free)
• Oil-free
• Gluten-free
• No refined sugar
• Made in 1 bowl
• Fast & easy to make and bake

Ingredients for Oil-Free Vegan Carrot Cake Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

I packed these gluten-free carrot cake cookies with whole food ingredients that are nutritious and easy to come by.

• rolled oats, (certified GF, as needed)
• almond flour or almond meal
• pumpkin pie spice or ground cinnamon
• baking powder, (certified GF, as needed)
• salt
• unsweetened applesauce
• coconut sugar, (or granulated sweetener of choice)
• finely shredded carrot
• raisins

The natural oils in the almond flour keep the cookies plenty moist, so there is no need to add oil. Instead, unsweetened applesauce does double duty to moisten the cookies and add subtle sweetness.

Carrots (and optional raisins), plus a small amount of coconut sugar, create just the right balance of sweet.

How to Make Vegan Carrot Cake Cookies

Note that the complete directions are also in the recipe card below.

1. Preheat oven to 350F (180C). Line a large baking sheet with parchment paper.
2. In a medium mixing bowl, stir together the oats, almond flour, coconut, pumpkin pie spice, baking powder, and salt.
3. Add the applesauce, coconut sugar, carrots, and (optional) raisins and/or walnuts, stirring until dough is combined and uniformly moist. Let dough rest for 5 minutes.
4. Using a small cookie scoop, scoop 9 mounds of dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with fingertips.
5. Bake in the preheated oven for 11 to 13 minutes until golden brown and edges are just set. The centers may look slightly underdone.
6. Let cookies cool on the baking sheet for 1 minute. Transfer to a cooling rack and cool completely. Repeat with remaining cookie dough.

Texture & Flavor

These vegan carrot cake cookies have a soft and tender texture, with a little bit of crispness at the edges. The flavor is like not-too-sweet carrot cake, with the subtle toasty flavor of oats.

How to Serve These Vegan Carrot Cake Cookies

Try these cookies:

• For breakfast, spread or sandwiched with some Vegan Cream Cheese
• As a healthy snack
• As a sweet treat with coffee or tea
• For a not-too-sweet dessert

Expert Tips for the Best Healthy Carrot Oat Cookies

• Measure carefully. For best results, weigh ingredients (toggle to metric for wights in grams). If using dry measuring cups, lightly spoon the oats and almond flour, and then level the tops with a flat edge.
• Let dough rest. Resting the cookie dough for 5 minutes lets the oats and almond flour absorb liquid, resulting in softer cookies with a superior tender texture.
• Do not overbake. Check the cookies for doneness at the earliest given time. They may look slightly underdone at the centers.
• Cool on baking sheet 1 minute. This allows the structure of the cookies to fully set due the carryover heat from the baking pan.

Ingredient Substitutions

• What can I use in place of the carrots? An equal amount of shredded zucchini or parsnips can be used in place of the carrots.
• What can I use in place of coconut sugar? An equal amount of brown sugar or granulated sugar can be used in place of coconut sugar.
• Can I use a different gluten-free flour instead of almond flour? For best results, stick with almond flour. Almond flour acts as both flour, but also adds natural fats to the cookies to create a soft, tender texture. The ratio of wet to dry ingredients is formulated specifically for almond flour. For a nut-free version, substitute almond flour with sunflower seed flour or pumpkin seed flour.
• Can I omit the raisins? Yes! You can omit them, or use an equal amount fo dried cranberries or other chopped dried fruit. You can also swap them for chopped nuts, such as walnuts or pecans, or dark chocolate chips.

Frequently Asked Questions (FAQ)

• Are vegan carrot cake cookies healthy? Yes! These cookies are oil-free, sweetened without refined sugar, and packed with fruits, vegetables, and fiber.
• Is almond flour good for gluten-free baking? Yes! Almond flour is naturally gluten-free and high in protein, which helps provide structure in baked goods. The natural fats on almond flour add moisture and tenderness to baked goods without the need for adding oils.

Happy baking!

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