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.
Carrot Cake Cookies
Servings 8
Ingredients
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
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix melted coconut oil, coconut sugar, and vanilla extract until well combined.
- Add the egg and oat milk, then mix in shredded carrots.
- Add almond flour, cinnamon, nutmeg, baking soda, and salt. Mix until a dough forms.
- 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.
- Meanwhile, in an electric mixer, whisk softened vegan butter until light and fluffy. Add powdered sugar, vanilla, and oat milk, and whisk until combined.
- 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.