These Carrot Cake Cookies are drizzled with cream cheese glaze and taste just like carrot cake! The cookies are gluten-free, grain-free, and refined sugar-free.
These cookies!!! You guys, I’m really really excited about them. I may have eaten a few off the tray while these were getting photographed. And then some more as they sat, staring at me from the table after they had already been photographed. It’s called quality control – I’m doing it for you guys. Really.
I’m extra thrilled because getting these cookies right means I don’t have to grate any more carrots. It’s the worst part, truly, and if you’ve got a food processor, I’d recommend breaking it out so you don’t have to grate the carrots by hand like I did. Thankfully, even if you’re grating by hand, you don’t need to grate too many – just enough for 3/4 cup!
Let’s talk about these delicious cookies though, besides the carrot grating. I wanted to create a cookie that was gluten-free and refined sugar-free whose flavors were reminiscent of one of my favorite springtime desserts: carrot cake! And not to toot my own horn, but I’d say it was a success.
The cookie dough is made with almond flour and coconut sugar, so the cookies themselves are grain-free and Paleo-friendly. I used cinnamon and nutmeg for that signature carrot cake spice and I also tossed in some pecans to add some crunch. To the nuts-in-your-desserts haters, just leave ’em out! You could also toss in some raisins if you’re into that in your carrot cake.
Of course, you can’t have carrot cake without cream cheese frosting! I made a super quick cream cheese glaze that sweetened with some maple syrup and thinned out with a bit of milk. The glaze is drizzled over the cookies and the tangy cream cheese flavor really brings the carrot cake flavor home.
I scooped the dough right after making it onto a parchment-lined cookie sheet and left it to chill overnight before baking them the next morning. I used Reynold’s Cookie Baking Sheets, which are the perfect size for my baking pans and make clean up immensely easier. You don’t have to chill these cookies though – you can bake and enjoy them immediately!
When they first come out of the oven, the edges are a bit crispy, but as they cool, the cookies turn into the most wonderful texture – they almost have the texture of chocolate chip cookies, but the carrots add just enough moisture to keep them from getting too chewy. Instead, they’re super moist, with just enough chew and tons of flavor.
The cream cheese frosting isn’t essential (and these cookies are Paleo-friendly without it, BTW), but it really makes these taste like carrot cake! I recommend drizzling the glaze on while the cookies are still on the Reynold’s Cookie Baking Sheets – any mess you make with the glaze will be easily rolled up and tossed in the trash. That’s my kind of clean up!
These cookies couldn’t be more perfect for Easter…or really any time you want carrot cake but don’t have a justifiable reason for making a whole cake. These carrot cake cookies will definitely satisfy the craving. Enjoy!
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- ½ cup coconut oil, room temperature
- ¾ cup coconut sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- 2¼ cups (9 oz.) blanched almond flour
- ¾ cup grated carrots (squeeze out the extra moisture)
- ½ cup pecans, chopped and toasted
- 2 oz. cream cheese, room temperature
- 2 tablespoons maple syrup
- 1 tablespoon milk (I used almond milk)
- ½ teaspoon vanilla extract
- Preheat the oven to 350ºF.
- Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
- Add the almond flour, salt, baking soda, and cinnamon to the wet ingredients. Mix until well incorporated. Fold in the grated carrots and toasted pecans. Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
- After refrigerating, use a cookie scoop to form cookies and press down slightly. Bake for 14-16 minutes or just beginning to turn golden brown around the edges.
- Beat the cream cheese in a stand mixer until softened. Add the maple syrup, milk, and vanilla extract and beat until smooth. Alternatively, combine all ingredients in a small food processor and pulse until smooth.
- Transfer the cream cheese glaze to a small piping or Ziplock bag. Snip of the end of the bag and drizzle over cooled cookies. Serve.
This post is sponsored by Reynolds® Kitchens and Socialstars. As always, all opinions are my own. Thanks for supporting the brands that support Bakerita! #ReynoldsCrowd
Gayle @ Pumpkin 'N Spice says
These cookies are absolutely gorgeous, Rachel! I couldn’t wait to see the recipe after seeing your snapchat pics. Love how thick and fluffy they are! And that cream cheese glaze has me drooling!
Rachel says
Thank you so much, Gayle! It’s not carrot cake without a little cream cheese, right? :)
Sarah @Whole and Heavenly Oven says
Oh my GOSH! This is total spring perfection and I’m kinda craving cookies for breakfast as of right now. ;) These are beyond gorgeous, Rachel!! Happy Friday!
Amanda says
I once made a carrot cake scone, but I didn’t have a food processor at the time so I had to grate the carrots by hand. My hand really hurt afterward. Haha. These cookies look beautiful. Carrot cake is one of my favorite springtime desserts to. And I love the way you put on the frosting.
Rachel says
Haha grating carrots by hand is the worst! But thankfully, these cookies make it totally worth it. Thanks, Amanda!!
Bella says
Oh my gosh these look so good I need to make these!
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Mary Frances says
Love these cookies. They look so good! Definitely have to try out your recipe this weekend.
Stacey @ The Sugar Coated Cottage says
Thanks for such good “quality control”, its a tough job but someone has to do it, lol. These look soooo good, I want about 4 to go with coffee tomorrow morning! And maybe a little extra drizzle of the cream cheese glaze. Take care.
marcie says
I’ve so been craving carrot cake inspired food and these cookies aren’t helping! These look amazing Rachel and I’m dying to try them!
Ashlyn | Dollop Of Yum says
Love how amazing these cookies look and the fact that they are gluten free and refined sugar free!!
Cathleen @ A Taste Of Madness says
These cookies are gorgeous!! Also, it’s true. Whenever I need to grate carrots for carrot cake, I always take out my food processor :)
Naz says
These look delicious! I do not have the GF ingredients on hand…could I use regular oil, sugar and flour?
Rachel says
Hi Naz! I would recommend using softened butter, brown sugar, and all purpose flour. Enjoy :)
Bethany @ athletic avocado says
Holy YUM! Combing the great taste of carrot cake in a paleo cookie form is a genius idea! These cookies are the bomb.com!
Matea says
Cream cheese frosting is one of my favorite parts about carrot cake! Have to try these cookies soon :)
Cheyanne @ No Spoon Necessary says
Oh my goodness, I can see why you are all sorts of excited to share these cookies, because I am super excited to shove these into my mouth! I LOVE carrot cake AND cookies, so a combo of the two is all sorts of winning. And that cream cheese glaze?! Gah!! Forget about it! DROOLING! Pinned! Cheers, girlfriend!
Rachel says
Thanks so much for all the sweet words and the pin, Cheyanne!
Nicole @ Young, Broke and Hungry says
I’m totally craving one of these carrot cake cookies for breakfast! They look delicious.
karrie @ Tasty Ever After says
YEEEESSSS!!!! I love carrot cake and am making these ASAP! Healthy carrot cake cookies that I can eat for breakfast every day?? Sign me up now! lol! Seriously, I am going to eat these for breakfast and I’m also adding extra pecans to mine. All the pecans for me :)
Traci | Vanilla And Bean says
Hehe “don’t have to grate anymore carrots.” OMGeee, I feel your pain!! I’m still laughing… can you hear me?!? These look so dang good… I’ve been thinking about them since seeing them on IG.. and craving them! That icing just takes these to the next level Love the coconut oil too.. always a favorite around here! Oh, and speaking quick clean up, have you tried silpat? They’re so versatile, reusable and with a quick wipe-down, clean up is a snap! Rob appreciates a quick clean-up… he’s my dishwasher! Of course it’s easier to con him with a cookie like this! Thank you for this Rachel!
Sam @ SugarSpunRun says
These cookies are absolutely gorgeous, Rachel! I have a gluten free friend who I recently directed to your site because I never share gf recipes but I know that you do often, she definitely won’t be disappointed if she sees these! And that cream cheese glaze would be a must have for me, I love that you used maple syrup in it! :)
Rachel says
Thanks so much, Sam!! I so appreciate it <3
Karen @ The Food Charlatan says
These cookies look SO puffy and SO moist! I love it Rachel! Alas, I was researching carrot cake several weeks ago and read reviews that when you use a food processor to grate the carrots, they are too big and don’t melt into your cake (or cookie, I assume) as well. So hand grating might be the way to go. Buuut who knows I never tried processing mine maybe I wasted time for nothing! 3/4 cup isn’t too bad though!
Monica says
You did a great job with these cookies. They look so inviting! Love the idea of carrot cake in cookie form. Easy to eat and all that flavor packed into these beautiful bites!
Rachel @ Baking Up Bliss says
What a great idea! Nothing beats carrot cake in spring :) I love that this recipe is grain free and refined sugar free, thanks for a great recipe!
annie@ciaochowbambina says
Carrot cake in cookie form? I say YES! Carrot cake is usually hubby’s request for his birthday but I just may have to surprise him with carrot cake cookies this year! These look perfect!
Kelly says
These cookies look perfect, Rachel! Carrot cake is a favorite around here and in cookie form sounds even better! Love the cream cheese glaze and that they’re gluten free!
Rachel says
Thank you Kelly! :)
Brenda says
Can you use regular sugar and AP flour ?
Rachel says
Hi Brenda. I haven’t tried the recipe that way so I can’t guarantee it’ll work, but I think it would! I would use 1/2 cup light brown sugar + 1/4 cup granulated sugar in place of the coconut sugar and use an equal amount of all purpose flour in place of the almond flour. Enjoy!
Fiona Saluk says
These look beautiful! I love carrot cake, the original ‘hidden veggie’ dessert
AllieT says
Hey!
So I wanted to know if i could sub the almond flour for normal flour (I’m looking for a non-paleo version). Would this change the measurment for the flour, oil or sugar?
Thank you!
Rachel says
Hi Allie, I haven’t tested this recipe with regular flour so I can’t make any guarantees but I’d just sub in regular flour 1:1 for the almond flour. Hope you enjoy them!