Vegan Carrot Cookies

2 Reviews
100% would make this recipe again

Preparation : 15 min Cooking : 15 min
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Artery-healthy
  • Heart-healthy
  • Diabetes-friendly


280 g silken tofu 1 cup
1 carrots, cooked 100 g
1/3 cup maple syrup 85 mL
1/3 cup canola oil 85 mL
1 tsp vanilla extract 5 mL
2 cups white flour (all purpose) 260 g
2 tsp ground cinnamon 6 g
1 tsp baking powder 3 g
1 tsp baking soda 3 g

Before you start

A blender or food processor will be very useful for this recipe.


  1. Preheat the oven to 175ºC/350ºF and line a baking sheet with parchment paper.
  2. Boil the carrot until fork-tender about 15 min.
  3. Put the tofu, cooked carrot, syrup, oil and vanilla in a food processor, then mix until blended.
  4. In a large bowl mix the dry ingredients. Add the tofu mixture to the dry ingredients. Mix until dough becomes smooth.
  5. Using a tablespoon, shape the dough into 24 small balls and place them onto the prepared baking sheet. Press lightly on each ball to flatten it.
  6. Bake in the middle of the oven for 15 min or until the cookies are golden-brown. Let cool down 30 min before serving.

Nutrition Facts Table

per 1 Serving (40 g)


% Daily Value




4 g

6 %

Saturated 0.3 g
+ Trans 0.1 g

2 %


0 mg


40 mg

2 %


12 g

4 %


1 g

2 %


3 g

Net Carbs

11 g


2 g

Vitamin A

8 %

Vitamin C

0 %


2 %


6 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Source of  :
Folacin, Iron, Manganese, Omega-3, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Meat and Alternatives 0
Fats ½
Other Foods 0

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

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