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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!
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.
These are absolutely delicious! I used coconut sugar instead of the maple sugar. Thank you for sharing this amazing recipe!
Thank you! Just made them and these are delicious!! LOVE them!
Can I use coconut sugar instead of maple sugar? Thanks!!
It will be darker and slightly different taste but should work fine.
I’d like to make these for a diabetic client. Can I use a sugar substitute? If so, which do you recommend?
I’ve heard carrot cakes are really tasty and probably a better option for the ones who want to lose some weight.
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.
So glad you loved!
Carrot cake cookies?! YES PLEASE.
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.
We have reworked this recipe! I think you’ll be happier with it now!