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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.
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.
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.
Want other paleo desserts with veggies? Try these favorites:
Carrot Cake Cookie Recipe
Gluten Free Carrot Cake Cookies (With Maple Glaze)
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
- 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.
- 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.
P.S. Here are the cookies with the old frosting from 2015!