Go Back
–+ servings
Close-up overhead image of carrot cake cookies on a baking sheet.

Carrot Cake Cookies

Print Recipe Pin Recipe
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings24 cookies

Equipment

  • 1 large bowl
  • 1 medium bowl
  • 1 large baking sheet

Ingredients

For the dry ingredients:

  • 1 cup rolled oats
  • 1 cup oat flour made by pulsing rolled oats in a blender until ground into a flour
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

For the wet ingredients:

  • 1/2 cup almond butter unsweetened
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil melted (or butter)
  • 1 teaspoon vanilla extract
  • 1 egg at room temperature
  • 1 cup shredded carrots
  • 1/4 cup chopped walnuts or pecans unsalted
  • 1/4 cup raisins

For the cream cheese icing:

  • 1/4 cup cream cheese softened (I used non-dairy cream cheese)
  • 3 tablespoons butter softened (I used non-dairy butter)
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk (I used non-dairy milk)
  • 1/4 teaspoon vanilla extract

Method

  • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
  • Add all dry ingredients to a large bowl and whisk to combine.
  • Then, in a separate bowl, add all the wet ingredients except the carrots, walnuts, and raisins, and whisk to combine.
  • Pour the wet ingredients into the dry ingredients and use mix until fully combined. Then, fold in the carrots, walnuts, and raisins.
  • Scoop tablespoon-sized balls of cookie dough onto your prepared baking sheet and slightly flatten each ball with the palm of your hand.
  • Bake for 10-12 minutes, or until golden brown around the edges. Then, transfer to a wire cooling rack to cool completely.
  • While cookies cool, make the cream cheese icing by adding all ingredients to a bowl and whisking until smooth and well-combined. Then, spread or pipe cream cheese icing on top of each cooled cookie.

Notes

Nutrition info is for one cookie out of 24 cookies and does not include the cream cheese icing.
  • These cookies are best stored in an airtight container at room temperature for up to 3 days. However, if you live in a warm client/are baking these in the summer - it's best to store them in the fridge instead.

Nutrition

Serving: 1serving | Calories: 119kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Sugar: 5g

Keywords

gluten free and dairy free, gluten-free carrot cake, healthy carrot cake, healthy cookies
Did You Make this Recipe?Tag @SamDoesHerBest or hashtag it #samdoesherbest!