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These Gluten-Free Carrot Cake Cookies are soft, chewy, and packed with cozy spices and sweet carrot flavor. Made with almond flour, coconut sugar, and a quick cream cheese glaze, they’re an easy, healthy dessert that’s perfect for spring, Easter, or anytime you’re craving carrot cake—without the fuss of baking a whole cake!
Oh man, these cookies. I’m genuinely so excited to share this recipe with you. I may or may not have eaten several straight off the baking tray while photographing them. And then a few more afterward… You know, for quality control. It’s my job. I’m doing it for you. Really.
If you’ve been around here a while, you know I have a bit of a thing for gluten-free cookie recipes. I even dedicated a whole chapter to them in my best-selling Bakerita cookbook. These healthy carrot cake cookies? They’re on the favorites list, no question.
Why You’ll Love These Carrot Cake Cookies
Customizable
Love raisins? Add them. Prefer walnuts? Go for it. Want a dairy-free glaze? We’ve got options.
Gluten-Free, Dairy-Free & Paleo
Made without grains, refined sugar, or dairy—just wholesome, real ingredients.
Quick & Easy
Just 15 minutes of prep time, especially if you’ve got a food processor for grating those carrots!
Incredible Texture
They’re soft, a little cakey, a little chewy, with crisp edges and so much flavor.
Ingredients for Healthy Carrot Cake Cookies
Here’s what you’ll need to make these gluten-free carrot cookies:
- Almond Flour – Provides a soft, tender crumb and keeps these cookies grain-free. If you’re not gluten-free, substitute all-purpose flour.
- Coconut Sugar – Unrefined and adds a deep caramel-like sweetness.
- Grated Carrots – The star of the show! Adds natural sweetness and moisture. Avoid store-bought carrot shreds; they’re generally too dry and too big to melt into the cookies the way you want.
- Pecans – Optional but highly recommended for crunch and flavor.
- Spices – Cinnamon and nutmeg give that classic carrot cake warmth.
- Egg, Coconut Oil, Vanilla Extract – To bind and flavor. You can also use regular or vegan unsalted butter in place of the coconut oil if you prefer.
- Baking Soda + Salt – The essentials for balance and rise.
Optional Mix-ins
- Swap pecans for walnuts
- Add raisins (or sub them in for the nuts!)
- Skip both for a smooth-textured cookie
How to Make Gluten-Free Carrot Cake Cookies
Mix the dough – In a medium-sized mixing bowl, stir together the dry ingredients, then add the wet ingredients and grated carrots.
Scoop & chill – Chill overnight for best results (but you can bake them right away if you’re impatient!). Scoop the cookie dough onto a parchment-lined baking sheet.
Bake – Press down the dough slightly, as these cookies don’t spread much. 350°F for 12–14 minutes until golden around the edges.
Cool – Let them cool on the baking sheet before glazing.
Pro tip: Chilling the dough overnight gives the cookies better structure and lets the flavors deepen. Worth the wait!
Optional: Easy Cream Cheese Glaze (Dairy-Free Friendly!)
Want these to taste just like mini carrot cakes? Add the glaze!
You’ll need:
- Cream Cheese (regular or dairy-free)
- Maple Syrup
- Almond Milk (or any milk of choice)
- Vanilla Extract
To make: Whisk until smooth. Add more milk if needed to reach a drizzle-able consistency. Drizzle over cookies once cooled, while still on the parchment for easy cleanup.
When they first come out of the oven, the edges are a bit crispy, but as they cool, the cookies develop a 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, a little bit cakey, with just enough chew and tons of flavor.
The cream cheese frosting isn’t essential, but it makes these carrot cake cookies taste just like a classic carrot cake. I recommend drizzling the glaze on while the cookies are still on the parchment paper sheets. Any mess you make with the glaze can be easily rolled up and thrown away.
FAQs
Can I make these vegan?
I haven’t tested them with a flax egg yet, but I’d recommend starting there! You’ll also want to use dairy-free cream cheese. Let me know if you try it.
Can I freeze them?
Yes! See the “Make-Ahead and Storage” section below.
Are these cookies kid-friendly?
Absolutely. They’re naturally sweetened and soft, perfect for kids.
Do I need a food processor to grate the carrots?
Not at all! A box grater works just fine. A food processor makes things faster. Just avoid pre-shredded carrots – they’re too dry and big for this recipe.
Make Ahead, Storage & Freezing Tips
Make-Ahead Tips:
- You can prep the dough up to 2 days in advance and store it in the fridge.
- Want fresh-baked cookies on demand? Scoop dough balls and freeze them unbaked—bake straight from frozen, just add 1–2 extra minutes.
Storage:
- Room Temp: Store baked cookies in an airtight container for up to 3 days.
- Fridge: They’ll last up to a week (especially with the glaze).
- Freezer: Store baked cookies in an airtight container or in a freezer bag the freezer for up to 2 months. Thaw at room temp or pop in the microwave for 10–15 seconds for that fresh-baked feel.
Pro tip: If glazed, freeze cookies on a tray first, then transfer to a container with parchment between layers so the glaze doesn’t smear.
These soft and chewy Gluten-Free Carrot Cake Cookies are everything I love about spring baking: warm spices, fresh flavors, wholesome ingredients, and totally satisfying. They’re the perfect treat for Easter, Mother’s Day, or just a regular Tuesday when the carrot cake craving hits. I hope you love them as much as I do!
Want more carrot recipe goodness?!
- The Best Gluten-Free Vegan Carrot Cake
- Paleo Morning Glory Muffins
- Gluten-Free Vegan Carrot Cake Muffins
- Carrot Top Pesto <– make this instead of throwing out your carrot tops!
The Best Soft Carrot Cake 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
For the cream cheese glaze
- 2 oz. cream cheese, room temperature, use dairy-free if needed!
- 2 tablespoons maple syrup
- 1 tablespoon milk of choice, I used almond milk
- ½ teaspoon vanilla extract
Instructions
- 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, cinnamon, and nutmeg 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, 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
- 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.
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!
So thrilled you enjoyed them, Alyssa! Grateful for your feedback :)
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?
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!
How can I make this using just stevia instead of sugar? Maybe adding some almond butter and stevia.. would that work?
Hi Jenna, I don’t use stevia but I would recommend a 1:1 version to not mess with the ratios so much!
Made these for a friend and just had to sample before delivering them. They were really, really good! I am tempted to leave out the egg and just eat the cookie dough next time! Yum!
So glad you enjoyed them, Mandi – hope your friend did too!! :)
When is the nutmeg added? With the cinnamon, I would guess. Not mentioned?
My mistake, fixed now but yes add it with the cinnamon.
Can you use allulose or swerve instead of coconut sugar and how much for each?
Hi Denise, I personally don’t work with sugar-free sweeteners like that. If you do try it, I’d recommend one of the 1:1 versions, but since this recipe wasn’t formulated for them, I can’t say exactly how it will turn out.
These taste amazing! I used walnuts instead of pecans. Definitely would bake them again.
So glad you enjoyed them, Savanna!
I can’t believe how moist these cookies came out! Delicious
So glad you loved them!