Healthy Carrot Cake Cookies (Gluten Free)
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!
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Healthy Carrot Cake Cookies
Ingredients
- 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.
Is a serving considered to be 1 cookie?
Hi Stephanie, yes the nutritional info is broken down per cookie
If you’re making these for a coeliac, please use *certified gluten free oats & oat flour*; regular oats are NOT GF – theyre often cross contaminated with wheat. Also, double check whomever they’re for doesn’t react to avenin in oats, as some cannot tolerate that protein.
I’m allergic to almonds, what can I use in place of almond butter?
Hi Delia, you can use peanut buttter, sunflower seed butter, pistachio butter, cashew butter, tahini
I made these as soon as I saw your post. They are delicious!! My family loved them. I didn’t have any oat flour so I just used regular flour and they worked out great. 17 min was perfect. Thank you so much for the recipe and all of your cooking and baking inspiration!
Hi Winnie, That’s so great! Im so glad the recipe worked out for you and the whole family enjoyed them! Thanks for coming back to leave your kind comment!
Because the frosting/glaze contains “cheese” … do they require refrigeration ? Better to drizzle as required ???
Hi Toni, i left mine on the counter in an air tight container and they were fine. but you can refrigerate them.
They were very tasty, but I feel like they could’ve been just a little sweeter. Also, the icing was too thin. I ended up beating in a little more cream cheese, a few tablespoons of butter and confectioners sugar to thicken it and sweeten it. Looking forward to serving them at a pre Easter gathering tomorrow!
love every recipe I watch in this page
Hello Fatima! Thank you so much for the support!!!!