These no bake vegan carrot cake cookies are super easy to make! They’re also gluten free and paleo. I love no bake recipes, they’re hard to mess up which is a plus in this house. These don’t require too many ingredients. Carrot cake is definitely one of the best spring flavors so having an easy, no bake mini version on hand is perfect! Let me know if you try any substitutions with this recipe, I haven’t tested anything yet!

What You Need For This Recipe:

Cashew Butter

Coconut Flour

Maple Syrup

Vanilla Protein

Cinnamon

Nutmeg

Carrots

Raisins

Parchment Paper

Vanilla Icing

Icing:

I used SImple Mills Vanilla Frosting which is one of my favorites! It’s vegan too if you’re looking to keep this recipe plant based! You don’t need icing for this recipe though, they’re delicious on their own. You could also add yogurt on top but I would do that as you eat them. Another easy option is powdered sugar mixed with a little bit of almond milk. One of my favorite homemade icing combos is melting a little coconut butter and mixing that with a little sweetener of choice.

Storage Tips:

I store these easy cookies in the fridge for about 5 days. Don’t leave them on the counter, they don’t hold up well. They need to be stored in the fridge or the freezer! Hope you enjoy these no bake vegan carrot cake cookies!

Other Healthy Recipes:

No Bake Chocolate Donut Holes

No Bake Magic Bars

Easy No Bake Sugar Cookie Bars

No Bake Vegan Carrot Cake Cookies

No Bake Carrot Cake Cookies (vegan, gluten free). Healthy, easy, and made with minimal ingredients. Stored in the fridge and topped with vegan icing. #plantbased #vegan #vegancookies #healthycookies #carrotcake #easterrecipes

Serves

7 cookies 1x

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Ingredients

• 1/2 cup cashew butter
• 1/4 cup coconut flour
• 1/4 cup maple syrup
• 2 tbsp vegan vanilla protein
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup shredded carrot (patted dry)
• 1/4 cup raisins

 

Method

1. Mix together the cashew butter, coconut flour, maple syrup, vanilla protein, cinnamon and nutmeg

2. Then mix in the shredded carrot and raisins

3. Line a plate with parchment paper.

4. Take a cookie scoop, scoop out batter, flatten cookies onto parchment paper.

5. Makes 6-7 cookies

6. Place in the freezer for 1 hour

7. Remove and add frosting (optional)

8. Store in the fridge for up to 5-6 days! 

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