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.
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 Apple Pie Spice - Primal Palate
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
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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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My Notes:
About This Recipe
Show nutritional information
Baked Goods Cookies Cupcakes & Muffins Dairy Free Desserts Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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