Gluten-Free Carrot Cake Cookies: A Sweet Experiment

I don’t bake often—especially not from scratch—and when I do, it’s usually something simple and quick, like a boxed mix. But over Christmas break, I decided to step out of my usual routine and try making something a little different: gluten-free carrot cake cookies.

What inspired me? A random Facebook post that popped up that was probably AI. I ended up blending two recipes: one from that Facebook post and another that was found on Pinterest. You can check out the Pinterest recipe here.

The Recipe

These cookies turned out deliciously moist, full of warm spices, and, best of all, gluten-free. While I’m not gluten-free myself, I enjoy experimenting with different recipes and thought this would be a fun way to mix things up.

Here’s the recipe I created combined from the two:

Ingredients

•1 cup unsalted butter, softened

•1 cup brown sugar, lightly packed

•1/4 cup maple syrup

•2 large eggs

•1 teaspoon vanilla

•1 1/2 cups almond flour

•1 cup old-fashioned rolled oats

•1/2 teaspoon baking soda

•1/2 teaspoon baking powder

•1 teaspoon cinnamon

•1/2 teaspoon nutmeg

•1/2 teaspoon salt (didn’t use since I only had salted butter)

•1 1/2 cups finely grated carrots

•Add walnuts or raisins (optional)

For the frosting: (Delicious!)

•6 ounces cream cheese, softened

•8 tablespoons butter, softened

•1 teaspoon vanilla

•2 1/3 cups powdered sugar

Directions

1.Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.In a large bowl or with a stand mixer, cream the butter, brown sugar, and maple syrup until light and fluffy.

3.Add the eggs and vanilla, mixing until well combined.

4.Add the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt, and mix until combined.

5.Stir in the carrots and optional raisins or walnuts.

6.Drop the dough by the tablespoonful, 2 inches apart, onto the prepared cookie sheet. The dough will be very sticky. If you want the cookies to be smoother, you can smooth the edges of the dough balls with damp hands.

7.Bake for 12-15 minutes, or until the edges are golden brown.

8.Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9.Once the cookies are cool, make the frosting. Using an electric mixer, whip the cream cheese, butter, and vanilla until smooth.

10.Gradually add the powdered sugar, whipping after each addition until smooth.

11.Place 1 tablespoon of frosting on the smooth side of a cookie and top with the smooth side of a second cookie, pressing gently to spread the frosting.

12.Let the frosting set for 1-2 hours before serving.

Notes

•Finely grate the carrots using the small holes on a box grater. Pre-shredded carrots or baby carrots won’t work well here as they add too much moisture to the dough.

•Store the cookies between layers of wax paper in an airtight container in the fridge for 5-7 days.

The Taste Test

Even though baking isn’t my favorite thing, these cookies were worth the effort. They were GONE when I hosted Christmas Eve! They could easily be frozen for up to three months too.

Final Thoughts

If you’re looking to try something unique and love the flavors of carrot cake, give these cookies a shot. They’re gluten-free, easy to customize, and perfect for anyone who appreciates a little twist on a classic dessert.

Let me know if you make them—I’d love to hear how they turn out!

 

And by the way, I never said my presentation was nice! HA! But they tasted delicious!