The Best Soft Carrot Cake Cookies
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!
Servings 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
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.
