Carrot Cake Cookies

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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.

Carrot Cake Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Servings 8


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


  • Chopped shredded carrots and walnuts


  • 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!


  • 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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