Sweet, inviting, and made for sharing, Carrot Almond Cranberry Muffin Top Cookies is a vegan, vegetarian American, Vegan cookie made with carrots, almonds, and vinegar in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 12 cookies
  • Category: Cookie
  • Cuisine: American, Vegan

Ingredients

  • 3/4 cup carrots
  • 1/2 cup almonds (ground)
  • 1/2 teaspoon vinegar
  • 1 teaspoon flaxmeal
  • 3 Tablespoons raw granulated sugar (1 Tablespoon more if you like your muffin tops sweeter)
  • 1/8 teaspoon salt
  • 1/8 tsp cinnamon
  • 1/8 tsp cardamom or other spices of choice
  • 1 Tablespoon virgin coconut oil
  • 1 Tablespoon organic canola oil
  • 1/4 cup all purpose flour or finely ground oat flour
  • 3/4 cup whole wheat pastry flour
  • 3/4 teaspoon baking powder
  • 1/3 cup dried cranberries

Method

  1. Puree the carrots with a 1/4 cup water.
  2. In a pan, add the coconut oil, carrots and almond flour and cook on low for 5-7 minutes until the puree or the mass starts to pull away from the sides.
  3. Let cool for a minute and add flaxmeal, vinegar, spices. salt, sugar and canola oil and mix well. Let the mix cool to atleast lukewarm.
  4. Whisk the flours and baking powder together in a bowl.
  5. Add the flours and cranberries and mix till just about combined. Add more flour to get a dryish muffin batter/sticky dough but not stiff.
  6. Oil hands and make somewhat ball shapes and pat slightly on parchment.
  7. Bake for 14-16 minutes at preheated 350 degrees F, until the center is not runny.
  8. Cool on rack for 2 minutes. Finish them up within 2 days if on counter top.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.