Gluten-free carrot cake cookies with cream cheese frosting are soft and nutty, with just the right amount of sweetness. These healthy, spring-inspired cookies are full of carrots, coconut and walnuts, and topped with a creamy homemade frosting. No refined sugar either!
Spring is in the air and what better time to make carrot cake cookies than now! I think carrot cake anything screams spring and is very fitting for Easter too. But, really, I would happily eat these cookies any time of year!
I love that these cookies satisfy the desire for carrot cake without having to bake an entire cake. That’s a carrot cake hack for the win! You get all the flavors of carrot cake (and the creamy, decadent frosting too), but in a quicker and easier manner.
Meanwhile, here’s what you need to make these gluten-free carrot cake cookies:
- Butter or coconut oil
- Coconut sugar
- Vanilla extract
- Apple cider vinegar
- Raw honey
- Eggs
- Gluten-free baking flour (I recommend Bob’s Red Mill)
- Unsweetened shredded coconut
- Sea salt
- Baking soda
- Raw walnuts or pecans
- Grated carrots
- Cinnamon
- Nutmeg
As, for the cream cheese frosting, it’s a simple mixture of regular or dairy-free cream cheese, butter (can omit for dairy-free), raw honey and vanilla extract. It whips up easily and isn’t too sweet. No powdered sugar needed either!
By the way, if you end up with extra frosting, use it for apple or banana slices, or make a batch of my grain-free chocolate chip banana bread and spread it on top. Yum!
Interested in other healthy cookie recipes? Check out my grain-free lemon poppy seed cookies and 1-bowl grain-free sunbutter cookies.
Cheers and enjoy!
LOOKING FOR MORE FREE RECIPES? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Gluten-Free Carrot Cake Cookies with Cream Cheese Frosting (with dairy-free option!)
Ingredients
For the cookies:
- 1/2 cup butter or coconut oil, softened
- 1/3 cup coconut sugar
- 2 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 2 Tbsp raw honey
- 2 eggs, room temperature
- 2 cups gluten-free baking flour
- 1/3 cup unsweetened shredded coconut
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup raw walnuts or pecans, chopped
- 1 cup packed grated carrots, about 2-3 medium carrots (can also pulse in food processor instead of grating by hand)
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- Extra chopped walnuts or pecans for topping on frosting, optional
For the cream cheese frosting:
- 4 oz regular or dairy-free cream cheese, room temperature
- 2 Tbsp butter, room temperature (optional, but makes a more decadent frosting. Can omit for dairy-free)
- 1/2 tsp pure vanilla extract
- 2 Tbsp raw honey
Instructions
For the cookies:
- With a hand mixer or stand mixer, beat together the butter and coconut sugar until smooth. Then, add the eggs, raw honey, vanilla and apple cider vinegar. Beat again until smooth.
- In a separate bowl, mix together the gluten-free baking flour, sea salt, baking soda, cinnamon, nutmeg and coconut. Carefully add to the wet ingredients and mix. Then, fold in the carrots and walnuts or pecans. Be careful not to overmix dough. Then, cover with lid or plastic wrap and chill in fridge for 30-60 minutes.
- Once dough is done chilling, get ready to bake. Let dough come slightly to room temperature first, so that it's pliable, about 5-10 minutes. Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- Scoop dough in heaping tablespoon-size portions and place on baking sheets. Press gently with hands to flatten slightly, but keep round shape. Bake in preheated oven for 12-14 minutes or until just golden brown. Once done, remove to cooling rack and allow to cool completely.
For the cream cheese frosting:
- While cookies are cooling, make the frosting. With a stand mixer or hand mixer, beat the cream cheese, butter (if using), vanilla and raw honey for 3-4 minutes or until light and fluffy. Scrape down the sides of a bowl as needed with a spatula, and continue to beat until completely smooth and with no lumps.
- Once cookies have cooled completely, spread generous smear of frosting on each cookie. Or, pipe frosting onto cookies by placing frosting in Ziplock bag and snipping the corner with scissors. Top with extra chopped walnuts or pecans, if desired.
- Store cookies in an airtight container and eat within 4 days. Store any leftover frosting in a covered container and store in refrigerator as well. Eat leftover frosting within 4 days.
