Dairy-Free Carrot Cookies
These are deliciously cakey cookies with a warm addictive flavor. They're a bit like a holiday cookie meets carrot cake. We like these perfectly sweet cookies as is, but they're also delicious topped with a frosting or glaze. Try our dairy-free cream cheese frosting, or the vanilla frosting or orange glaze below.
Ingredients
- 1 cup cooked mashed carrot
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoons ground nutmeg
- 3/4 cup dairy-free buttery sticks (softened)
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- 1
If you don't have any leftover cooked carrots on hand, peel, slice, and steam carrots for about 15 minutes, or until very tender. (I use 2 very large carrots, or up to 6 if smaller carrots to get 1 cup mashed. Mash the carrots and measure.
- 2
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and nutmeg.
- 3
In a large mixing bowl, cream the buttery sticks and sugar with a hand mixer or wooden spoon. Add the egg and vanilla and beat to combine. Stir in the mashed carrots, and then stir in the flour blend until combined.
- 4
Cover and refrigerate the dough for 30 minutes or longer.
- 5
Preheat your oven to 375°F and line baking sheets with parchment paper.
- 6
Drop the dough by the rounded tablespoonful onto your prepared baking sheets. They will spread a little, but not too much.
- 7
Bake the cookies for about 10 minutes, or until tender but firm. They only turn slightly golden.
- 8
Remove the cookies to wire racks to cool completely.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org