Carrot Cake Cookie Cups (Dairy-Free)
Be sure to add these dairy-free carrot cake cookie cups to your next dessert lineup! A perfect dessert for that Easter potluck or family gathering, these carrot cake cookie cups are an easy dessert and sure to please the crowd.
10 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 144 |
| Fat: | 7 g |
| Carbohydrates: | 20 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 88 mg |
| Fiber: | 1 g |
| Sugars: | 12 g |
| Calculated per serving. | |
Serves: 24
Ingredients
Wet Ingredients
- 0.5 cup0.5 cup0.5 cup Vegan Buttery Spread
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- 0.5 cup0.5 cup0.5 cup Brown Sugar
- 1 whole1 whole1 whole Egg
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
Dry Ingredients
- 1.5 cup1.5 cup1.5 cup All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 1 Tbsp1 Tbsp1 Tbsp Primal Palate Apple Pie Spice
Mix-Ins
- 0.5 cup0.5 cup0.5 cup Carrots, shredded
- 0.5 cup0.5 cup0.5 cup Raisins
- 0.5 cup0.5 cup0.5 cup Organic Walnuts
Cream Cheese Filling
- 0.5 cup0.5 cup0.5 cup Plain Vegan Cream Cheese
- 0.25 cup0.25 cup0.25 cup Pure Maple Syrup
- 0.25 tsp0.25 tsp0.25 tsp Ground Cinnamon
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make cream cheese filling and set aside.
- Preheat oven to 350 Degrees Fahrenheit.
- To make the cookie cups, make cookie dough first.
- Beat together wet ingredients.
- Stir in dry ingredients to form dough.
- Add in mix-ins and stir until evenly distributed.
- Grease a mini muffin tin, and press dough into each crevice.
- Bake for 20 minutes.
- Press a dip into each cup with a tablespoon.
- Let cool then fill with cream cheese filling.
- Enjoy!!
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About This Recipe
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