Sweet and Easy Vegan Carrot Oatmeal Cookies

Sweet and Easy Vegan Carrot Oatmeal Cookies. Sometimes you don’t need to carrot all but just bake delicious healthy cookies. ( Did you think it’s a typo error :D). Do you like baking your own cookies and stock them in an airtight container to stay fresh and longer?

These vegan carrot oatmeal cookies are such a healthy treat if you are looking for cookie alternatives instead of those store-bought cookies. I like that these cookies are so easy to bake and ingredients are easily available I bet you already have them in your pantry.

Disclaimer: This post contains links to an affiliate website or links to an Amazon shop. As an affiliate member, I will earn from qualifying purchases made by you at no additional cost ever. I appreciate the purchase you made. Read my disclosure.

The recipe can easily be adapted or changed according to your preference. I use organic vegan rolled oats for the oatmeal choice. You can also use quick oats or baby oats for gluten-free options simply replace them with gluten-free oats as well as a gluten-free flour. 

Other flour options that can be used in this recipe are almond flour, whole wheat flour, and gluten-free flour of your choice. Check my banana oatmeal peanut butter cookies where I use whole wheat flour.

Baking these cookies does not require you any fancy kitchen equipment, just the basic tools, bowl, whisk, spatula, measuring cups and spoon, baking pan, and yes the oven.

I love how soft they are when you bite and feel the chewy oats inside. Carrots have a lot of great benefits for our health as well as oats.

For the first batch of these vegan carrot oatmeal cookies, I bake them for about 20 minutes to achieve a crunchy on the outside version. Then for the remaining cookies, I bake them for about 15 mins having a soft bite from the outside and still don’t break at all the inside still remains soft and chewy.

Another thing I like about this recipe is it’s very low in calories and you have the option whether to put some buttercream frosting or not. I like mine with a little frosting to compliment the flavors of the cookie. 

If you do not want to put frosting or any glaze of your choice you can make the sugar up to 1 cup and use sugar cane white sugar. For this recipe, I only use ¾ brown sugar since my plan is to add some sweetness from the frosting.

Health Benefits of Carrots

• Contains beta carotene, a form of antioxidants that is converted into vitamin A which human bodies need for immune function, growth, and development.
• It has been linked to helping improve vision, lower cholesterol, and aid in weight loss.
• A 100g of carrots contains 9.6 of carbohydrates, 4.7g of sugar, dietary fiber of 2.8g, protein 0.93g, vitamins and minerals.

Health Benefits of Oats

• It can help lower risk of heart disease if aid with a low-fat diet.
• Oats are a good source of carbohydrates, vitamins, minerals, and fiber.
• Oats are rich in antioxidants and helps lower LDL cholesterol.

Vegan Carrot Oatmeal Cookies

Ingredients

• (250g) 2 cups all-purpose flour (unbleached)
• (90g) 1 cup organic rolled oats (use any rolled oats you have)
• ¾ cups brown sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon (ground)
• ½ tsp nutmeg (ground)
• 1 cup carrot (grated, squeeze but not too dry)
• ¾ cup vegan butter
• 1 flax egg (1 tbsp flaxseed + 3 tbsp water mix)

Toppings of Vegan Carrot Oatmeal Cookies

Buttercream frosting

• 4 cups powdered sugar
• ½ cup vegan butter
• 1 tsp vanilla
• Pinch of cinnamon (optional)

This will produce a lot of frosting which you can use to cover the whole top of the vegan carrot oatmeal cookies or you can keep half of it and drizzle just enough like I did with my cookies.

Another option is to mix 1 cup powdered sugar with 1-2 tbsp of dairy-free milk (unsweetened preferred) and drizzle on top of the cookies.

Instructions

1. Preheat oven to 350F  or 180C.
2. Grate 1 medium size of a carrot and set aside. (yielding 1 cup)
3. Prepare a mixture of 1 flax egg ( 1 tbsp flaxseed and 3 tbsp water.) Mix and let it sit for 5 minutes.
4. In a large bowl prepare wet ingredients and include sugar. Mix vegan butter, sugar and pour flax egg once ready.
5. In a medium-size bowl mix dry ingredients all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
6. Slowly mix dry ingredients with wet ingredients. Then add rolled oats and carrot at a time.
7. Mix well until everything is combined.
8. Prepare your baking tray you can spray with baking spray or use parchment paper in the tray.
9. Using a cookie scoop or measuring spoon scoop a portion from the dough and line them in the baking tray leaving enough space in between.
10. Bake for about 13 to 15 minutes for a soft version of cookies and up to 20 minutes if you want a crunchy outside version yet soft and chewy inside.
11. Once baked let it cool down and prepare your frosting.
12. Drizzle the frosting when the cookies are completely cold.
13. Store in an airtight container to keep it fresh. Store in your counter to last up to 3 days or in the fridge to last up to 5-7 days. It will last longer if stored in the freezer for up to 3 months.

Notes for Vegan Carrot Oatmeal Cookies

• You can also use gluten-free flour, whole wheat flour or almond flour to replace all-purpose flour.
• This recipe can yield about 34 cookies depending on the size of your scoop.
• You can leave the frosting out and increase sugar by about 1 cup if you want a little sweetness and you can use white sugar cane too.
• You can also add raisins, chopped walnuts or pecans if you prefer.
• The frosting is not included in the nutrition calculator.

Related Vegan Baking Recipes

• Banana Oatmeal Peanut Butter Cookies
• Vegan Ginger Spice Cookies
• Vegan Pandesal Bread Rolls
• Vegan Carrot Cake Recipe

Nutrition

106 Calories per serving | Total Fat 0.6g | Saturated fat 0.1g | Cholesterol 0mg | Sodium 161mg | Carbohydrates 23g | Fiber 1.3g | Sugar 7.1g | Protein 2.4g | Calcium 16mg | Iron 1mg | Potassium 68mg

Nutrition calculation is based using an online calculator (verywellfit) and for reference use only. 

Vegan Carrot Oatmeal Cookies

Jeannie

Easy Vegan Carrot Oatmeal Cookies for breakfast or snacks. It is made vegan for a healthier option combining carrots and rolled oats.

5 from 49 votes

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 15 mins

Total Time 40 mins

Course Snack

Cuisine American

Servings 16

Calories 106 kcal

Equipment

• 2 mixing bowl
• whisk and spatula
• measuring cups and spoons
• weighing scale (optional)
• baking tray

Ingredients Needed

  

• 2 cups (250g) all-purpose flour (unbleached)
• 1 cup (90g) organic rolled oats (use any rolled oats you have)
• ¾ cups brown sugar
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup carrot (grated, squeeze but not too dry)
• ¾ cup vegan butter
• 1 flax egg (1 tbsp flaxseed + 3 tbsp water)

Frosting

• 4 cups powdered sugar
• 1/2 cup vegan butter
• 1 tsp vanilla
• pinch ground cinnamon (optional)

Instructions

 

• Preheat oven to 350F or 180C.
• Grate 1 medium size of a carrot and set aside. (yielding 1 cup)
• Prepare a mixture of 1 flax egg ( 1 tbsp flaxseed and 3 tbsp water.) Mix and let it sit for 5 minutes.
• In a large bowl prepare wet ingredients and include sugar. Mix vegan butter, sugar and pour flax egg once ready.
• In a medium-size bowl mix dry ingredients all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
• Slowly mix dry ingredients with wet ingredients. Then add rolled oats and carrot at a time.
• Mix well until everything is combined.
  
• Prepare your baking tray you can spray with baking spray or use parchment paper in the tray.
• Using a cookie scoop or measuring spoon scoop a portion from the dough and line them in the baking tray leaving enough space in between.
  
• Bake for about 13 to 15 minutes for a soft version of cookies and up to 20 minutes if you want a crunchy outside version yet soft and chewy inside.
• Once baked let it cool down and prepare your frosting.
• Drizzle the frosting when the cookies are completely cold.
  
• Store in an airtight container to keep it fresh. Store in your counter to last up to 3 days or in the fridge to last up to 5-7 days. It will last longer if stored in the freezer for up to 3 months.

Video

Notes

Notes

• You can also use gluten-free flour, whole wheat flour, or almond flour to replace all-purpose flour.
• This recipe can yield about 34 cookies depending on the size of your scoop.
• You can leave the frosting out and increase the sugar by about 1 cup if you want a little sweetness and you can use white sugar cane too.
• You can also add raisins, chopped walnuts, or pecans if you prefer.
• The frosting is not included in the nutrition calculator.

 

Nutrition

106 Calories per serving | Total Fat 0.6g | Saturated fat 0.1g | Cholesterol 0mg | Sodium 161mg | Carbohydrates 23g | Fiber 1.3g | Sugar 7.1g | Protein 2.4g | Calcium 16mg | Iron 1mg | Potassium 68mg

 

 

Did you make this vegan carrot oatmeal cookies? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram

Keyword carrots, cookies, rolled oats, Vegan

Sharing is caring!