Comments on: Carrot Cake Cookies

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Mon, 16 Mar 2026 21:03:56 +0000

In reply to Jennifer. I'm so glad she loved the cookies, Jennifer!

By: Jennifer

Jennifer — Mon, 09 Mar 2026 13:05:50 +0000

My daughter has some pretty restrictive food allergies and she absolutely loved these! They are not too sweet, and the texture is great for gf.

By: Melissa

Melissa — Tue, 11 Nov 2025 04:25:46 +0000

Perfect for breakfast but definitely not as sweet as a traditional cookie. My kids both loved them, I think I need to add just a tad more maple syrup to round them out. A lot of work so I’m going to double the recipe next time. Will definitely make again, just wasn’t the “cookie” I was expecting.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 11 Jul 2025 21:36:02 +0000

In reply to Naama. Hi Naama, aww I'm so glad you love the recipes!! I've never tried making these with AP or wheat flour, so I can't totally guarantee the results, but I think it would work!

By: Naama

Naama — Fri, 11 Jul 2025 01:17:02 +0000

Do you think regular flour or whole wheat would be fine in place of oat flour?

Thanks!! I love all your recipes and am constantly on your website – I made the pumpkin muffins last week for my kids which they devoured and the lemon cake for this weekend 🙂

By: April

April — Sun, 04 May 2025 20:41:17 +0000

I am obsessed with these! I cannot believe how incredibly wholesome all the ingredients are and the end result is freaking DELICIOUS! I’ve made them with and without the vegan icing. The icing is of course incredible but not necessary! Today I made them without icing but added some raisins into the batter for another texture. I also made them smaller because the 1/4 cup size was a smidge too much for me. Definitely a great breakfast!

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 04 Apr 2025 20:48:34 +0000

In reply to Mandy. Hi Mandy, I would use sunflower seed butter if seeds are ok. I think that would yield the most similar results. 1-2 eggs might work too, but I haven't tried it.

By: Mandy

Mandy — Sun, 30 Mar 2025 21:20:47 +0000

Hi. What could I use instead of a nut butter? I have to make nut free cakes/ cookies. Thankyou

By: Cherry

Cherry — Mon, 03 Mar 2025 12:06:00 +0000

Hi, do you have the metric conversions for this recipe please? It looks so good!

By: Debbie T

Debbie T — Sat, 15 Feb 2025 18:01:16 +0000

These are good! I opted for a non-vegan cream cheese frosting but otherwise made as written using lightly toasted walnuts. They are indeed the cookie equivalent of a piece of carrot cake, just lighter. If you are accustomed to lower sugar desserts and a carrot cake fan I’m sure you’ll enjoy these! The tip to ensure they are golden before removing from the oven is a good one. I’ve got a spice loving daughter so next time I’ll double the cinnamon. I look forward to trying with raisins as well. Thanks for the recipe!