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Why You’ll Love This Recipe

• Gluten Free Carrot Cake Cookies come together in under 30 minutes!
• They require simple ingredients and create a unique cake like texture.
• The cookie base is made with almond flour making them grain and gluten free.
• Taste like a slice of carrot cake but in cookie form.
• These cookies are great year-round, but are perfect for spring and summer too.
• Great for any occasion but especially Easter!
• If you loved this recipe, be sure to check out my Gluten Free Strawberry Cookies for another idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Gluten Free Carrot Cake Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

I personally love to use coconut sugar in my recipes since it’s an all natural sweetener, however you can easily use cane sugar or monk fruit sweetener.

Coconut oil will keep these cookies moist, light and fluffy. You can use any other type of oil such as avocado oil, extra virgin olive oil or even butter.

An egg will help bind all the ingredients together and create a soft and fluffy cookie.

Vanilla extract or Vanilla bean paste is necessary for any baked good.

To keep this recipe dairy free, use oat milk, almond milk or any other nut milk alternative. You can also use regular milk if you aren’t dairy free.

I used almond flour to keep this recipe gluten and grain free. I have not tested this recipe with any other flour substitutes, you can however, use oat flour but please note the texture will be different and you may not need as much.

Cinnamon and nutmeg add a lovely spice to these cookies that a traditional carrot cake has.

Baking soda will help this cookie rise during baking time.

Salt helps to balance out all the flavors.

I prefer to use freshly grated carrots over pre-shredded carrots but that is a personal preference. Both will work.

The buttercream frosting is made with dairy free butter, I prefer to use Country Crock as it mimics regular butter the best in my opinion. If you aren’t dairy free, feel free to use regular butter instead.

Powdered sugar will sweeten it up and cannot be substituted.

Top these cookies off with diced walnuts for a but if a crunch.

How To Make

ONE: In a bowl, combine coconut oil, coconut sugar and vanilla extract. Whisk until well combined. Add in the egg and oat milk and whisk once more. Then mix in shredded carrots.

TWO: Then, add in the almond flour, baking soda and salt. Use a rubber spatula and mix until a dough is formed.

THREE: Use a double cookie scoop and roll dough into balls, use the palm of your hand to flatten and bake until golden brown. Let the cookies cool.

FOUR: In an electric mixer, add in the softened butter and whisk until light and fluffy. Then, add in the powdered sugar, vanilla, and oat milk and whisk until fully combined.

FIVE: Add frosting to a pipping bag and pipe onto cookies, followed by freshly chopped shredded carrots and chopped walnuts.

Tips And Tricks

Allow cookies to cool completely before adding on the frosting.

Use an electric whisk to make the frosting, this will create a light, airy and fluffy texture.

These cookies are not intended to spread like your standard cookie during bake time, so it’s important to shape them before going in the oven.

Bake longer for a crunchier cookie, or 9 minutes for a soft baked cookie.

How To Serve And Store

Serve these Gluten Free Carrot Cake Cookies with dairy free buttercream frosting and topped with freshly chopped carrots and chopped walnuts.

If you add no chopped carrots to the top of the cookies, then I recommend refrigerating these cookies and enjoying up to 5-6 days. If left out on the counter, I recommend only adding on chopped walnuts to keep them fresh and best enjoyed within 4 days.

Taste And Texture

These dairy free and gluten free cookies taste like a slice of carrot cake but in cookie form. They’re sweet, filled with cinnamon and nutmeg and loaded with carrots- but no you can’t taste the carrots!

The texture of the cookie is soft baked, similar to a slice of cake. The frosting is light, airy and super fluffy.

Is there a way to make these vegan?

I would suggest swapping out the egg for 1/4 cup of almond butter or any other nut or seed butter. A chia egg would work as well.

Other Recipes You May Like

• Gluten Free Strawberry Cookies
• No Bake Carrot Cake Bites
• Gluten Free Carrot Cake Cupcakes
• Carrot Cake Baked Oats
• Carrot Cake Waffles

If you make these Gluten Free Carrot Cake Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

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Gluten Free Carrot Cake Cookies

5 from 4 ratings

Hannah Kling

These gluten free Carrot Cake Cookies taste just like a slice of carrot cake but in cookie form. They’re made with almond flour, coconut sugar, and topping with a fluffy dairy free buttercream frosting. Ready in just under 30 minutes, these cookies will be your new favorite for Spring!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 large cookies

Ingredients  

1x2x3x

Carrot Cake Cookies

• 1/4 cup coconut oil (melted)
• 1/4 cup coconut sugar (can sub 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 (I used 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 oven to 350F and prepare a baking sheet by lining it with parchment paper.
• In a bowl, combine melted coconut oil, coconut sugar and vanilla extract. Whisk until well combined.
• Add in the egg and oat milk and whisk once more. Then mix in shredded carrots.
• Add in the almond flour, cinnamon, nutmeg, baking soda and salt. Use a rubber spatula and mix until a dough is formed.
• Use a double cookie scoop and roll dough into balls, use the palm of your hand to flatten and bake for 9-12 minutes or until golden brown. Let the cookies cool.
• In the meantime, in an electric mixer, add in the softened plant based butter and whisk until light and fluffy, about 1 minute, scraping the sides as needed.
• Then, add in the powdered sugar, vanilla, and oat milk and whisk until fully combined.
• Add frosting to a pipping bag and pipe onto cookies, followed by freshly chopped shredded carrots and chopped walnuts. and enjoy!!

Notes

• Allow cookies to cool completely before adding on the frosting.
  
• These cookies are not intended to spread like your standard cookie during bake time, so it’s important to shape them before going in the oven.
• Bake longer for a crunchier cookie, or 9 minutes for a soft baked cookie.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!