Carrot Cake Cookies

Posted on April 5, 2025

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These gluten-free Carrot Cake Cookies are like having a slice of carrot cake but in cookie form. They’re made with almond flour, coconut sugar, and topped with a fluffy dairy-free buttercream frosting. Ready in just under 30 minutes, these cookies are perfect for welcoming Spring!

Why You’ll Love This Recipe:

  • These cookies come together in under 30 minutes, making them a quick and easy treat!
  • They’re made with simple ingredients that create a unique cake-like texture.
  • The cookie base is made with almond flour, making them grain and gluten-free.
  • The dairy-free buttercream frosting is light, fresh, and fluffy.
  • Made with real carrots for that authentic carrot cake flavor.
  • This recipe is dairy-free, grain-free, and gluten-free.
  • These cookies taste just like a slice of carrot cake but in a convenient cookie form.
  • Perfect for enjoying year-round, but especially delightful for Spring and Summer gatherings.
  • Great for any occasion, especially Easter!
  • If you enjoyed this recipe, be sure to check out my Gluten-Free Strawberry Cookies for another delightful idea!

Tips And Tricks:

  • Make sure to allow the cookies to cool completely before adding the frosting.
  • Use an electric whisk to make the frosting for a light and airy texture.
  • These cookies won’t spread much during baking, so shape them before placing them in the oven.
  • For a crunchier cookie, bake longer, or for a softer texture, bake for 9 minutes.

Frequently Asked Questions:

  • Can I use a different flour besides almond flour? While I haven’t tested this recipe with other flour substitutes, you can try oat flour, but note that the texture may vary, and you might need to adjust the quantity.
  • Can I use regular butter? Yes, absolutely!
  • Is there a way to make these vegan? You can swap out the egg for 1/4 cup of almond butter or any other nut or seed butter, or use a chia egg.

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Carrot Cake Cookies

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  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Category: Dessert

Ingredients

Scale

Carrot Cake Cookies:

  • 1/4 cup melted coconut oil
  • 1/4 cup coconut sugar (or cane sugar, brown sugar, or monk fruit sweetener)
  • 1/2 cup shredded carrots
  • 1 egg (use 1/4 cup nut butter or chia egg to make vegan)
  • 1 tsp vanilla extract
  • 2 tbsp oat milk (or any other nut milk of choice)
  • 2 cups almond flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Dairy-Free Buttercream Frosting:

  • 1/2 cup vegan butter (such as Country Crock)
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract or vanilla bean paste
  • 2 tbsp oat milk (or any other milk substitute)

Toppings:

  • Chopped shredded carrots and walnuts


Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a bowl, mix melted coconut oil, coconut sugar, and vanilla extract until well combined.
  3. Add the egg and oat milk, then mix in shredded carrots.
  4. Add almond flour, cinnamon, nutmeg, baking soda, and salt. Mix until a dough forms.
  5. Use a double cookie scoop to shape dough into balls, then flatten them with the palm of your hand. Bake for 9-12 minutes or until golden brown. Let cool.
  6. Meanwhile, in an electric mixer, whisk softened vegan butter until light and fluffy. Add powdered sugar, vanilla, and oat milk, and whisk until combined.
  7. Transfer frosting to a piping bag and pipe onto cooled cookies. Top with freshly chopped shredded carrots and walnuts. Enjoy!

Notes

  • Make sure cookies cool completely before frosting.
  • Use an electric whisk for fluffy frosting.
  • Shape cookies before baking.
  • Adjust baking time for desired texture.

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