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Bakerita

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

★★★★★ from 4 reviews

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

3/11
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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 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!

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.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.

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.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!

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.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 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 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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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.

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


★★★★★

5 from 4 reviews

  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 15 cookies 1x
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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)

For the cream cheese glaze

  • 2 oz. cream cheese (room temperature)
  • 2 tablespoons maple syrup
  • 1 tablespoon milk (I used almond milk)
  • ½ teaspoon vanilla extract

Instructions

  1. Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth.
  2. 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).
  3. After refrigerating, preheat the oven to 350ºF. 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.

For the cream cheese glaze

  1. 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.
  2. 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.
  • Category: Dessert

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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

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.
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Comments

  1. Gayle @ Pumpkin 'N Spice says

    March 11, 2016 at 4:35 am

    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!

    Reply
    • Rachel says

      March 11, 2016 at 7:54 am

      Thank you so much, Gayle! It’s not carrot cake without a little cream cheese, right? :)

      Reply
  2. Sarah @Whole and Heavenly Oven says

    March 11, 2016 at 5:01 am

    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!

    Reply
  3. Amanda says

    March 11, 2016 at 7:10 am

    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.

    Reply
    • Rachel says

      March 11, 2016 at 7:55 am

      Haha grating carrots by hand is the worst! But thankfully, these cookies make it totally worth it. Thanks, Amanda!!

      Reply
  4. Bella says

    March 11, 2016 at 8:26 am

    Oh my gosh these look so good I need to make these!

    http://xoxobella.com

    Reply
  5. Mary Frances says

    March 11, 2016 at 9:49 am

    Love these cookies. They look so good! Definitely have to try out your recipe this weekend.

    Reply
  6. Stacey @ The Sugar Coated Cottage says

    March 11, 2016 at 12:44 pm

    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.

    Reply
  7. marcie says

    March 11, 2016 at 3:31 pm

    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!

    Reply
  8. Ashlyn | Dollop Of Yum says

    March 11, 2016 at 7:16 pm

    Love how amazing these cookies look and the fact that they are gluten free and refined sugar free!!

    Reply
  9. Cathleen @ A Taste Of Madness says

    March 11, 2016 at 8:03 pm

    These cookies are gorgeous!! Also, it’s true. Whenever I need to grate carrots for carrot cake, I always take out my food processor :)

    Reply
  10. Naz says

    March 13, 2016 at 6:13 pm

    These look delicious! I do not have the GF ingredients on hand…could I use regular oil, sugar and flour?

    Reply
    • Rachel says

      March 13, 2016 at 6:24 pm

      Hi Naz! I would recommend using softened butter, brown sugar, and all purpose flour. Enjoy :)

      Reply
  11. Bethany @ athletic avocado says

    March 14, 2016 at 4:27 am

    Holy YUM! Combing the great taste of carrot cake in a paleo cookie form is a genius idea! These cookies are the bomb.com!

    Reply
  12. Matea says

    March 14, 2016 at 8:04 am

    Cream cheese frosting is one of my favorite parts about carrot cake! Have to try these cookies soon :)

    Reply
  13. Cheyanne @ No Spoon Necessary says

    March 14, 2016 at 8:21 am

    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!

    Reply
    • Rachel says

      March 14, 2016 at 9:11 am

      Thanks so much for all the sweet words and the pin, Cheyanne!

      Reply
  14. Nicole @ Young, Broke and Hungry says

    March 14, 2016 at 9:51 am

    I’m totally craving one of these carrot cake cookies for breakfast! They look delicious.

    Reply
  15. karrie @ Tasty Ever After says

    March 14, 2016 at 11:37 am

    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 :)

    Reply
  16. Traci | Vanilla And Bean says

    March 14, 2016 at 11:38 am

    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!

    Reply
  17. Sam @ SugarSpunRun says

    March 14, 2016 at 12:39 pm

    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! :)

    Reply
    • Rachel says

      March 15, 2016 at 8:45 am

      Thanks so much, Sam!! I so appreciate it <3

      Reply
  18. Karen @ The Food Charlatan says

    March 15, 2016 at 12:36 am

    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!

    Reply
  19. Monica says

    March 15, 2016 at 6:55 am

    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!

    Reply
  20. Rachel @ Baking Up Bliss says

    March 15, 2016 at 8:35 am

    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!

    Reply
  21. [email protected] says

    March 15, 2016 at 8:54 am

    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!

    Reply
  22. Kelly says

    March 15, 2016 at 9:54 pm

    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!

    Reply
    • Rachel says

      March 16, 2016 at 7:58 am

      Thank you Kelly! :)

      Reply
  23. Brenda says

    April 8, 2016 at 11:23 am

    Can you use regular sugar and AP flour ?

    Reply
    • Rachel says

      April 8, 2016 at 11:29 am

      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!

      Reply
  24. Fiona Saluk says

    May 25, 2016 at 8:55 am

    These look beautiful! I love carrot cake, the original ‘hidden veggie’ dessert

    Reply
  25. AllieT says

    March 27, 2017 at 6:36 am

    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!

    Reply
    • Rachel says

      March 27, 2017 at 8:43 am

      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!

      Reply
  26. Erin says

    January 16, 2018 at 1:35 pm

    HI!! I LOVE your recipes – we use your paleo chocolate chip cookie recipe at least once a month. My boyfriend wanted a carrot cake for his birthday and he can’t have standard flour, so we look to your site often. I was wondering if you’ve tried to make this into a cake? Is there a simple way to alter the recipe? Thanks again for sharing your recipes!

    Reply
    • Rachel says

      January 16, 2018 at 2:23 pm

      Hi Erin, it would be a totally different recipe to make this into a cake…I have been planning on doing a healthier carrot cake though, so I’ll move it to the top of the list! So glad you’re loving my recipes, and flattered your turned here first :)

      Reply
  27. Kimberly says

    April 23, 2018 at 8:43 am

    Hi! I just made these cookies!! OH! MY! GOODNESS!!! They are so delicious!! Thank you for sharing!!

    ★★★★★

    Reply
    • Rachel says

      April 23, 2018 at 8:49 am

      So happy you’re loving them Kimberly! Thanks so much for sharing your feedback with me.

      Reply
  28. Lisa says

    June 7, 2018 at 8:22 pm

    Can I use whole wheat flour instead of the almond?

    Reply
    • Rachel says

      June 8, 2018 at 8:54 am

      I don’t use whole wheat flour so I’m not sure exactly how it would turn out, but it should work out ok!

      Reply
  29. Anita says

    June 27, 2018 at 9:01 am

    Can I use maple syrup instead of coconut sugar ?

    Reply
    • Rachel says

      June 27, 2018 at 5:29 pm

      Hi Anita – I wouldn’t recommend it, because maple syrup is a liquid ingredient which will mess with the chemistry of the recipe and likely make the cookies too soft.

      Reply
  30. Angie Castellaw says

    September 1, 2018 at 12:41 pm

    You do realize that you are saying:
    Step 1 – preheat oven
    Step 2 – mix everything
    Step 3 – refrigerate for 1 hour.
    Are you suggesting we leave the oven on for the whole hour?!?

    Reply
    • Rachel says

      September 1, 2018 at 2:53 pm

      Hi Angie, thanks for noticing that. Just an oversight on my part, I’ll fix it now.

      Reply
  31. Alyssa says

    February 18, 2019 at 6:39 am

    I was looking all over for a healthy carrot cake cookie recipe and am so glad I found these. I made these as instructed but used a bobs red mill egg substitute for the egg since I’m intolerant and added some raisins and they were great! These will definitely be a new staple in our house!

    ★★★★★

    Reply
    • Rachel says

      February 19, 2019 at 11:27 am

      So thrilled you enjoyed them, Alyssa! Grateful for your feedback :)

      Reply
  32. Judy Ryan says

    August 3, 2019 at 4:56 pm

    I have made the carrot cookies and used cane sugar instead.
    Why are they so dry to the point of falling apart when taken off the cookie sheet.
    They do not spread
    Out almost like they have no moisture in then.
    What happened?

    Reply
    • Rachel says

      August 3, 2019 at 8:15 pm

      Hi Judy, sorry you had trouble – did you make any changes to the recipe? Without being in the kitchen with you or any details, it’s hard for me to say. Altitude, ingredient differences, mismeasurements, oven temperature, and so many more things could have come into effect here. If you can give me any other details, I’d be happy to help as much as I can!

      Reply

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