Carrot Cake Cookies with Cream Cheese Glaze (GF + Refined SF)

Name: Carrot Cake Cookies with Cream Cheese Glaze (GF + Refined SF)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 15 cookies
Ingredients: 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

Cookies· Desserts· Gluten Free· Paleo· Rachel's Picks· Recipe Index· Refined Sugar Free

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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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5 from 2 votes