clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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.

The Best Soft Carrot Cake Cookies

  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 15 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


The texture of these Gluten-Free Carrot Cake Cookies is out of this world! They’re made with almond flour and coconut sugar, giving them a soft, chewy texture and crispy edges. Ready in just 30 minutes!


  • 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


  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.

Keywords: gluten-free, carrot cake cookies, carrot cookies, cream cheese glaze