Healthy Carrot Cake Cookies (Gluten Free)

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My son came home from school and shared that they had made these amazing carrot cake cookies in his cooking class that day. I immediately became inspired to make a healthier version because we all love that carrot cake flavor but I’m not so crazy about the white sugar he used in his recipe in school.

Our cookies here are gluten free, refined sugar free and utilize ingredients such as oats, maple syrup, almond butter, walnuts, eggs and CARROTS! Love the veggie add in and you can’t even tell its in there for any picky eaters you have at home! We are totally incognito here! You can also add in raisins if you like! I would do 1/3 cup.

These cookies come out perfectly spiced with just the right amount of cinnamon and nutmeg – nothing too overpowering here. And the texture is cakey but definitely cookie like as well. We absolutely loved these little cookies for dessert, breakfast or a snack!

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!

Healthy Carrot Cake Cookies

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4.67 from 9 votes

Servings: 20 cookies

Prep Time: 10 minutes mins

Cook Time: 17 minutes mins

Total Time: 27 minutes mins

Ingredients 

US CustomaryMetric

• 2 eggs, lightly beaten
• 1/2 cup almond butter
• 1/4 cup neutral oil (or melted butter)
• 1/2 cup maple syrup (or honey)
• 1 tsp vanilla extract
• 1 cup oat flour
• 1 cup old fashioned oats
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• pinch nutmeg
• 1 cup grated carrots (one large carrot)
• 1/3 cup chopped walnuts (or pecans)

Frosting:

• 4 tbs cream cheese, room temp.
• 3 tbs milk (of choice)
• 1 tbs maple syrup

Instructions

• Preheat your oven to 350℉ Line 2 large cookie sheets with parchment paper.
• In a large bowl, whisk together the eggs, almond butter, oil, maple syrup and vanilla until smooth and uniform. Add in the oat flour, oats, almond flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix to combine. Lastly fold in the carrot shreds and walnuts. Try not to overmix.
• Using a medium size scooper, transfer about 3 tbs of the batter onto the baking sheet. Bake for 17-20 minutes. Allow to set on the pan for 5 minutes then transfer to a cooling rack to fully cool. Once they are fully cooled then you can frost them…

Frosting:

• Whisk together the Frosting Ingredients until completely smooth. Taste and adjust if needed to your desired drizzle consistency. Drizzle it on the cooled cookies and serve.

Notes

For the oil I used melted coconut oil but you can also sub in any neutral flavored oil, like avocado oil, olive oil or melted butter.

If you want to keep them Dairy Free, simply use dairy free cream cheese and milk for the frosting. The cookie needs. no adjustments.

To make the cookie Vegan, simply sub in TWO flax eggs for the regular eggs.

Nutrition

Calories: 179kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 91mg | Potassium: 142mg | Fiber: 2g | Sugar: 7g | Vitamin A: 679IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1mg

Author: Stella Drivas