Soft and perfectly sweet carrot cake cookies with a cream cheese icing! Gluten-free, dairy-free, and naturally sweetened with maple syrup. These healthy carrot cake cookies are the perfect springtime (or anytime) treat!
What You’ll Need to Make Carrot Cake Cookies
Oat Flour – Either homemade or store-bought oat flour will work in this cookie recipe! Oat flour replaces all purpose flour, making these cookies gluten-free.
Almond Butter – Smooth and unsweetened almond butter helps hold these cookies together. If you don’t have almond butter, you can use any other nut or seed butter you’d like. Cashew butter would make a great substitute here!
Maple Syrup – These healthy carrot cake cookies are naturally sweetened with maple syrup. The maple adds a touch of flavor, and the perfect amount of sweetness.
Shredded Carrots – Wash and peel about three large carrots, then run them down a box grater to make shredded carrots. Or, to make things even easier, simply buy pre-shredded carrots from the store for this dessert recipe!
Tips and Tricks
- Gently flatten each carrot cake cookie before baking. If you skip this step, they’ll bake up like round little balls. Therefore, for a more classic flat-looking cookie, give them a gentle press right before putting in the oven.
- Allow your cookies to cool completely before icing! If the cookies are still too warm when iced, the cream cheese icing will melt and slide right off. (I’ve learned from my mistakes here – ha!)
- These cookies are best stored in an airtight container at room temperature for up to 3 days. However, if you live in a warm client/are baking these in the summer – it’s best to store them in the fridge instead. If the cookies with cream cheese icing are left in too warm of an environment, the icing may melt and spoil.
Adjust This Recipe to Your Dietary Needs
Make it Dairy-Free: While the cookies themselves are already dairy-free, make a dairy-free cream cheese icing by subbing your favorite non-dairy cream cheese, butter, and milk.
Make it Vegan: For vegan carrot cake cookies, replace the egg with a flax egg, and take the dairy-free icing option above!