These Healthy Carrot Cake Cookies are perfectly soft, chewy, and irresistible. Made in just one bowl, they’re gluten-free and low carb. The blend of sweet carrot and spices is delicious, and you can serve them plain or with cream cheese frosting.
Perfect for Easter morning, but not only that, these gluten-free carrot cake cookies are ready in less than 30 minutes. Made with just a few naturally low-carb ingredients, they are the perfect sweet treat for any occasion.
I mean, who doesn’t love a delicious, sugar-free, and grain-free cookie for breakfast? Just like my keto breakfast cookies, these have become a staple in our house because they are super fun to make, and kids love helping out!
Why You Should Try Our Carrot Cake Cookies
- These carrot cake cookies have a delicious flavor that’s a bit like carrot cake but in cookie form.
- They’re sweet and spicy, which makes them really tasty!
- Soft and chewy, which makes them satisfying to eat.
- Made with healthy ingredients like carrots, nuts, and gluten-free flour.
- Whether you want a snack with your tea or a little treat after dinner, carrot cake cookies are perfect for any time of day.
Ingredients Needed
You will need only a few simple ingredients that you probably already have in your pantry to make these sugar-free carrot cake cookies. Here is a list of everything you will need:
- Almond Flour & Coconut Flour – Use blanched almond and coconut flour for a finer texture and lighter color in your cookies.
- Eggs – They act as a binder, helping to hold the cookie dough together. Use room-temperature eggs.
- Carrots – Used to add natural sweetness, moisture, and flavor to the cookies.
- Butter – I used unsalted butter to add richness and flavor to the cookies.
- Sweetener – Use powdered sweetener to ensure it combines well into the batter.
- Baking Powder – Acts as a leavening agent that helps the cookies rise and become light and fluffy.
- Vanilla Extract – Use pure vanilla extract for the best flavor.
- Cinnamon – You can substitute cinnamon with other warm spices like nutmeg, allspice, or pumpkin pie spice blend.
- Salt – Used to enhance all the flavors of these cookies.
- Pecans – I recommend toasting the pecans before adding them to the dough to enhance their flavor.
Take Carrot Cookies To The Next Level
Enhance your cookies by topping them with a creamy cream cheese frosting. This addition makes them irresistibly delicious! Begin by preparing a batch of my cream cheese frosting. After the carrot cake cookies have cooled completely, pipe swirls or lines of frosting on top.
Useful Tips For Making Carrot Cake Cookies
- Grate the carrots finely to ensure they blend well into the cookie dough and distribute evenly throughout each cookie.
- Make sure to preheat your oven before baking to ensure even cooking and proper rising of the cookies.
- Be careful not to overmix the cookie dough once you combine the wet and dry ingredients. Overmixing can result in tough cookies.
- Leave enough space between each cookie on the baking sheet to allow for spreading during baking. This ensures that the cookies bake evenly and don’t stick together.
- Allow the cookies to cool completely before adding any frosting or icing. This prevents the frosting from melting and ensures a smooth application.
- Feel free to customize the cream cheese frosting with additional flavors such as lemon zest or cinnamon for extra depth of flavor.
How To Store
- Room Temperature: you can store these gluten-free carrot cake cookie recipes in an airtight jar at room temperature.
- Freezer: The recipe for sugar-free carrot cake cookies is also freezer-friendly. Place the cookies in a ziplock bag and freeze them for up to six months.
More Quick And Delicious Cookies Recipes
Carrot Cake Cookies
Description
Ingredients
- 2 cups almond flour blanched, superfine
- ¼ cup coconut flour
- 5 large eggs at room temperature
- 2 cups carrots shredded
- ½ cup unsalted butter melted
- ½ cup chopped toasted pecans or walnuts
- ¾ cup granulated sweetener or brown sugar replacement
- 1 ½ tsp baking powder
- 1 ½ tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp salt
Instructions
- Preheat your oven to 360°F (180°C). Line a baking sheet with parchment paper or use a silicone baking mat.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, ground cinnamon, and salt. Mix well until all ingredients are evenly distributed.
- Whisk together the melted butter, eggs, granulated sweetener, and vanilla extract until well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Stir until fully combined and a thick batter forms. Let the batter rest for about 10 minutes to slightly thicken.
- Gently fold in the grated carrots and chopped pecans or walnuts into the batter until evenly distributed.
- Using a spoon or cookie scoop, drop spoonfuls of the cookie batter onto the prepared baking sheet and flatten them with a spoon, leaving some space between each cookie as they will spread during baking.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cookies are golden brown around the edges and set in the middle.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, serve your delicious carrot cake cookies and enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
