Gluten Free Carrot Cake Cookies (With Maple Glaze)

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

5.0 rating
5 reviews

Paleo Carrot Cake Cookies with Vanilla Glaze


Yields 15
Prep Time 10 min
Cook Time 10 min
Total Time 20 minutes



Author: Lexi

Ingredients

For Carrot Cake Cookie

For Maple Glaze

Directions

  • 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.
  • Recipe Notes

    1. This recipe was updated on March 6, 2018.
    2. 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
    1. Mix all ingredients together in a stand mixer or hand mixer until creamy. Taste and adjust sweetness as desired.

    Nutrition

    Loading nutrition data...

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

    Carrotcakecookies_maplefrosting10

    34 comments
    March 29, 2018

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    Join The Discussion

    34 Responses

    1. This may be a stupid question, but is the grated carrot an optional add-in? Will the cookies still be “carrot cake” without the carrots? I may be reading the recipe wrong but I’m slightly confused… I plan on making these tonight!

    2. ooooh.. I’ve been waiting for this recipe to be posted! Can’t wait to try them but.. For the frosting, could I use coconut oil instead of palm shortening? And what would be a good substitute for almond flour and arrowroot flour? We’ve got a nut allergy in the house

    3. Making these this weekend, another home run recipe of yours (I’m sure). What can I substitute in place of the palm shortening? I don’t have it on hand. Thanks!!

    4. These look so good! I am going to have to try them this week. I was so excited when I saw they were gluten and dairy free as I have to kids allergic to both. Do you think I could use Pamela’s bread mix as a substitute for the almond flour? Thanks for posting!

    5. They look so yummy!
      Can i just clarify though, do you put all four “add ins” into recipe as standard for carrot cake cookies, or you’re suggesting just one of the “add ins”,
      so basically you can make 4 different versions of cake cookies?

    6. Once again, I was SUPER impressed. My fiance’ and I gobbled these up. Unfortunately my frosting fell flat. I don’t think I was using the right kind of palm shortening. I did however make a whipped cream out of coconut milk. It tasted really yummy on top…but we got too lazy waiting for them all to cool and ate them without the cream 🙂

    7. 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.

    8. 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.

      5.0 rating

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

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

      5.0 rating

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    Yields
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    Author: Lexi

    Ingredients

    Directions

    Recipe Notes


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