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These Paleo Carrot Cake Cookies with a Maple Glaze are the perfect treat to make for your Easter holiday celebration. This gluten free carrot cake cookie recipe yields soft and chewy cookies, is easy to make and packs all the flavor of a traditional carrot cake in an easy-to-serve form.

Paleo Carrot Cake Cookies with Maple Glaze

Carrot Cake Cookies with Maple Glaze

Easter weekend is here! While traditional carrot cake or a carrot cake loaf is standard, let’s switch it up this year! Everyone loves a good cookie, and a soft carrot cake cookie topped with the most delicious maple glaze is just guaranteed to be a hit of the dessert table. Guaranteed. 

Paleo Carrot Cake Cookie Dough

These cookies are wonderful for any carrot cake lover; and personally, since we don’t actually celebrate Easter in our home, can vouch that they are perfect for any occasion. These cookies are: lightly sweetened, packed with delicious add-ins, soft, and topped with a decedent frosting.

Gluten Free Carrot Cake Cookies

Want other paleo desserts with veggies? Try these favorites:

Carrot Cake Cookie Recipe

Carrot Cake Cookie Recipe

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Paleo Carrot Cake Cookies with Maple Glaze

Gluten Free Carrot Cake Cookies (With Maple Glaze)

5 from 5 votes
Servings 15
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


For Carrot Cake Cookie:

  • 4 tablespoons 1/4 cup grass-fed butter, room temperature
  • 1/4 cup maple sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1 tbsp coconut flour
  • 1/4 teaspoon fine sea salt
  • 1/4 tsp baking soda
  • 1/3 cup grated carrots
  • 1/3 cup chopped walnuts or pecans
  • 1/3 cup raisins

For Maple Glaze:

  • 1/4 cup organic powdered sugar
  • 1 teaspoon maple syrup
  • 1-1/2 teaspoon almond milk
  • 1/4 teaspoon pure maple extract


For Cookie:

  • Preheat oven to 350 degrees and line rimmed baking sheet with parchment paper.
  • In a stand mixer cream butter and maple sugar until light and fluffy, 3-5 minutes.
  • Add in egg and vanilla extract. Mix on medium until completely blended.
  • In a small mixing bowl whisk together almond flour, coconut flour, baking soda, and salt.
  • Add flour mixture to creamed butter and mix until incorporated.
  • Add in carrots, walnuts and raisins and mix until incorporated.
  • Roll a tablespoon of dough into a ball and place on baking sheet. Lightly flatten down with the palm of your hand to form the cookie, as these will not spread much while baking.
  • Bake for 12 minutes, or until cookie has completely set and bottom is lightly browned.

For Glaze:

  • Whisk all ingredients together. If glaze is too thin you can add a teaspoon of powdered sugar at a time until it has reached the desired consistency.


This recipe was updated on March 6, 2018.
The original recipe included Vanilla Maple Frosting to top the cookie. After re-testing we preferred a simple glaze. Here is the original frosting recipe:
Vanilla Maple Frosting:
1/2 cup + 2 tbsp palm shortening
1 tbsp coconut flour
1 tbsp arrowroot flour
1 tbsp pure maple syrup
1/4 tsp vanilla extract
Mix all ingredients together in a stand mixer or hand mixer until creamy. Taste and adjust sweetness as desired.
Author: Lexi

P.S. Here are the cookies with the old frosting from 2015!


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Recipe Rating


  1. Where are the recipe ingredients amounts’? I like the look of the cookie and would like to have my students’ make them.
    Thank you much.

  2. 5 stars
    These are absolutely delicious! I used coconut sugar instead of the maple sugar. Thank you for sharing this amazing recipe!

  3. I’d like to make these for a diabetic client. Can I use a sugar substitute? If so, which do you recommend?

  4. 5 stars
    I’ve heard carrot cakes are really tasty and probably a better option for the ones who want to lose some weight.

  5. 5 stars
    This has to be the best gluten free cookie I’ve ever made. Super soft, flavorful, just sweet enough thanks to the raisins. I did the new glaze and put it in a ziplock with a corner cut off to pipe on. They were picture perfect and delicious.

  6. This is literally half of what you need. I made the batter with no modifications(adding grated carrot) and it was horrible-i had to rinse my mouth out. So i promptly added cinnamon, nutmeg, brown sugar, maple syrup, and honey and the batter became bearable. the modified batter made dry cookies, so i made frosting by blending almond milk, powdered sugar, and cinnamon together. Drizzled that on top and sprinkled with mini semi-sweet choc.chips and now finally have a good cookie. Thanks for the base recipe, but it needs a lot more.