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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)
Ingredients
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
Instructions
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.
Notes
P.S. Here are the cookies with the old frosting from 2015!
What could i use in place of palm shortening? Recipe looks delicious!
We have reworked this recipe and it no longer includes palm shortening. Enjoy!
You have so many amazing looking and healthy recipes and I don’t think I have time to make the all!
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 🙂
Such a phenomenal and delicious treat! My boyfriend and I both love these and can not just eat one!
These sound fantastic! I look forward to trying them the next time we want a special treat.
These look amazing! Carrot cake is my favorite.
I’ve never had a carrot cake cookie before but I can’t wait to change that ASAP! These look absolutely delicious!
Lexi, I’d eat the frosting by the spoon. Seriously.
This looks amazing, hope you’re having a great Long weekend! 🙂
Hi! In the instructions you say add honey to the wet mixture…do you mean maple syrup?
We have reworked this recipe but you can use either! Enjoy!
Can anything be substituted for the palm shorting in the frosting?
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?
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!
Yum making these for Easter thank you Lexi 🙂
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!!
Cannot get enough of these cookies, awesome! And that frosting, need now!
Shut the front door!! I am going to devour these! I love carrot baked goods and I’m Canadian so slather me in maple. These look great!
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
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!
I think you need the carrot for them to be carrot cake!!! 🙂
And I just got some beautiful carrots from my co-op!! This sounds yummy!
OHHH! Love these so much. I held my breath as I scrolled to the recipe. Love the healthy ingredient list and so glad you didn’t use maple extract. It gives me the willies! Pinning these stat!