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Soft, chewy, and moist Carrot Cake Cookies are so delicious. Made with fresh carrots, almond flour, coconut sugar, and cinnamon for that perfect spice. Topped with a sweet, creamy and rich cream cheese frosting. Super easy to make and perfect treat to bake for Spring and Easter cookies.
Carrot Cake Cookies
If you are a fan of traditional carrot cake and have tried and loved our Carrot Cake Bars with Cream Cheese Frosting, then you will absolutely love these Carrot Cake Cookies. They are so soft, chewy, moist and delicious. Made with fresh carrots, almond flour, coconut sugar, and cinnamon for that perfect spice. Topped with a sweet, creamy and rich cream cheese frosting. Super easy to make and perfect treat to bake for Spring and Easter. These cookies are also gluten-free and refined-sugar free. These Carrot Cake cookies are just amazing and will quickly become your new obsession.
What you need to make Carrot Cake Cookies:
Ingredients:
- Blanched Almond Flour
- Coconut Sugar
- Cinnamon
- Pink Sea Salt
- Baking Powder
- Coconut Oil
- Egg
- Vanilla Extract
- Grated Carrots
- Cream Cheese
- Powdered Sugar
- Milk
Equipment:
- Large Mixing Bowl
- Whisk
- Large Baking Sheet Pan
- Parchment Paper
- Cooling Rack
- Stand Up Mixer
- Small Spatula
How to make Carrot Cake Cookies:
- Step 1– In a large mixing bowl, combine eggs, coconut oil, vanilla extract, coconut sugar, and cinnamon. Whisk together until well combined.
- Step 2– Add in almond flour, salt, and baking powder. Whisk together until well combined and dough is formed. Make sure there aren’t any flour streaks left. Fold in grated carrot making sure it’s well incorporated into dough.
- Step 3– Cover bowl with saran wrap and place in the fridge. Allow dough to chill for at least 1 hour.
- Step 4– Right before you are ready to remove dough from the fridge, preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper. Place on counter top where you will be prepping cookies.
- Step 5– Remove dough from the fridge and place next to prepped baking sheet pan. Use a spoon to start scooping out dough and rolling it into balls that are about 1.5-2 inches. Place balls on prepped baking sheet pan lining them up next to each other.
- Step 6– Once all dough has been rolled into balls, place in oven and bake for 25 minutes.
- Step 7– Remove cookies from the oven and place on a cooling rack. Allow cookies to set for 10 minutes. Use a spatula to gently transfer cookies from sheet pan directly onto cooling rack. Allow cookies to set for another 10-15 minutes and finish cooling-down.
- Step 8– While cookies cool-down, start working on the frosting. Place cream cheese in a stand up mixer along with powdered sugar, vanilla extract, and cinnamon. Start mixing on medium-high speed. As frosting is mixing, slowly pour in milk. Continue mixing until creamy and smooth frosting is reached.
- Step 9– Once carrot cake cookies have completely cooled-down, use a small spatula and evenly spread cream cheese frosting over cookies. Place cookies back on cooling rack as you frost them.
- Step 10– Serve cookies and enjoy! Keep any leftover cookies in an airtight container refrigerated for up to 5-7 days.
Tips and Substitutions:
- Scoop flour into measuring cup with a spoon and level using a knife- This method guarantees the flour is measured correctly and that it’s an exact cup.
- Make sure there are no streaks of flour left after whisking the dough- This will cause cookies to not completely cook through.
- Don’t skip on chilling the dough- This will solidify the fat in the cookies which then slowly spreads as the cookies bake in the oven. Not chilling the dough will cause the cookies to quickly spread and stick to each other. The longer the cookie dough chills, the better.
- Line baking sheet pan with parchment paper- This will prevent cookies from sticking to the pan.
- Preheat oven and use an oven safe thermometer– this will ensure your oven is the correct temperature.
- Don’t roll batter into more than 1.5-2 inch balls– this will result in larger cookies and can cause them to not bake through and become too crumbly.
- Leave enough space between each ball once placed on sheet pan- so that cookies have enough room to expand as they bake. About 4-6 inches of space.
- Transfer cookies to a cooling rack allowing them to cool-off for at least 15-20 minutes- The more time you allow cookies to cool-off the more firm they’ll get.
- Allow cookies to cool-down before adding the frosting- If you add the frosting while cookies are still hot, first off it can make the cookies crumble, and the frosting will melt.
- Substitute for coconut oil- You can use unsalted butter.
- Substitute for coconut sugar- Use maple sugar.
How to store Carrot Cake Cookies:
Place leftover cookies in an airtight container and keep refrigerated for up to 4-5 days. If you are making your Carrot Cake Cookies ahead, don’t frost them. Allow them to completely cool-off and refrigerate this way. Make frosting when you are ready to serve cookies and frost them then.
If frosted your cookies and just have some leftover, place them in the container and place a piece of parchment paper between cookies. This makes it easier to store cookies if you have to layer them on top of each other. It will prevent frosting from getting everywhere and from cookies to sticking to each other.
Did you like this Carrot Cake Cookies recipe? You may also like these other cookies recipes:
- Almond Flour Chocolate Chip Cookies
- Copycat Girl Scout Thin Mint Cookies
- Chocolate Peanut Butter Oatmeal Nests
- Hot Cocoa Cookies
Carrot Cake Cookies
Soft, chewy, and moist Carrot Cake Cookies are so delicious. Made with fresh carrots, almond flour, coconut sugar, and cinnamon for that perfect spice. Topped with a sweet, creamy and rich cream cheese frosting. Super easy to make and perfect treat to bake for Spring and Easter cookies.
Ingredients
For Cookies:
- 1 egg
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 1 1/2 tsp cinnamon
- 1 1/2 cups blanched almond flour
- 1/8 tsp pink sea salt
- 1 tsp baking powder
- 2/3 cup grated carrots
For Cream Cheese Frosting:
- 4 oz cream cheese
- 1/2 cup powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp milk of choice
Instructions
-
In a large mixing bowl, combine eggs, coconut oil, vanilla extract, coconut sugar, and cinnamon. Whisk together until well combined.
-
Add in almond flour, salt, and baking powder. Whisk together until well combined and dough is formed. Make sure there aren't any flour streaks left. Fold in grated carrot making sure it's well incorporated into dough.
-
Cover bowl with saran wrap and place in the fridge. Allow dough to chill for at least 1 hour.
-
Right before you are ready to remove dough from the fridge, preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper. Place on counter top where you will be prepping cookies.
-
Remove dough from the fridge and place next to prepped baking sheet pan. Use a spoon to start scooping out dough and rolling it into balls that are about 1.5-2 inches. Place balls on prepped baking sheet pan lining them up next to each other.
-
Once all dough has been rolled into balls, place in oven and bake for 25 minutes.
-
Remove cookies from the oven and place on a cooling rack. Allow cookies to set for 10 minutes. Use a spatula to gently transfer cookies from sheet pan directly onto cooling rack. Allow cookies to set for another 10-15 minutes and finish cooling-down.
-
While cookies cool-down, start working on the frosting. Place cream cheese in a stand up mixer along with powdered sugar, vanilla extract, and cinnamon. Start mixing on medium-high speed. As frosting is mixing, slowly pour in milk. Continue mixing until creamy and smooth frosting is reached.
-
Once carrot cake cookies have completely cooled-down, use a small spatula and evenly spread cream cheese frosting over cookies. Place cookies back on cooling rack as you frost them.
-
Serve cookies and enjoy! Keep any leftover cookies in an airtight container refrigerated for up to 5-7 days.
Recipe Notes
Tips and Substitutions:
- Scoop flour into measuring cup with a spoon and level using a knife- This method guarantees the flour is measured correctly and that it’s an exact cup.
- Make sure there are no streaks of flour left after whisking the dough- This will cause cookies to not completely cook through.
- Don’t skip on chilling the dough- This will solidify the fat in the cookies which then slowly spreads as the cookies bake in the oven. Not chilling the dough will cause the cookies to quickly spread and stick to each other. The longer the cookie dough chills, the better.
- Line baking sheet pan with parchment paper- This will prevent cookies from sticking to the pan.
- Preheat oven and use an oven safe thermometer– this will ensure your oven is the correct temperature.
- Don’t roll batter into more than 1.5-2 inch balls– this will result in larger cookies and can cause them to not bake through and become too crumbly.
- Leave enough space between each ball once placed on sheet pan- so that cookies have enough room to expand as they bake. About 4-6 inches of space.
- Transfer cookies to a cooling rack allowing them to cool-off for at least 15-20 minutes- The more time you allow cookies to cool-off the more firm they’ll get.
- Allow cookies to cool-down before adding the frosting- If you add the frosting while cookies are still hot, first off it can make the cookies crumble, and the frosting will melt.
- Substitute for coconut oil- You can use unsalted butter.
- Substitute for coconut sugar- Use maple sugar.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
