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Gluten free carrot cake cookies recipe

Gluten free carrot cake cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies

Made with ground almonds, carrots, coconut and cinnamon, these decadent gluten free, paleo cookies taste like carrot cake and are quick and easy to make.

10 people made this

IngredientsServes: 12

  • cooking spray
  • 60ml maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 250g ground almonds
  • 3 tablespoons coconut oil, melted and cooled
  • 110g grated carrots
  • 45g unsweetened desiccated coconut or coconut flakes

MethodPrep:15min ›Cook:12min ›Extra time:10min › Ready in:37min

  1. Preheat oven to 180 C / Gas 4. Lightly grease a baking tray with cooking spray.
  2. Mix maple syrup, cinnamon, almond extract, bicarbonate of soda and salt together in a bowl with an electric mixer. Add ground almonds 125g at a time, mixing until combined. Mix in coconut oil 1 tablespoon at a time. Fold carrots and coconut into the mixture with a spatula.
  3. Drop 12 portions of the cookie dough onto the baking tray using an ice cream scoop. Flatten gently with the palm of your hand.
  4. Bake in the preheated oven until golden, about 12 minutes. Cool on the baking tray, about 10 minutes. Transfer to a cooling rack.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

by Susannah Kim

I think it was the almond flour - the cookies didn’t stick together even when i sprayed a little oil on top and put it back in the oven. So i ended up serving it in a bowl with cream on top so that the fam’ would eat it. Vanilla ice cream would also work. Great thing is that that it was hit. The not so great thing is that it’s a lot of paleo ingredients to end up not making it paleo. There are other carrot cake-ish recipes here that would be better to tweak into carrot cake cookies. I was hoping this would be my go-to alternative for carrot cake, but the search continues. If anyone know of a great way to to make carrot cake cookies that actually keep their shape, let me know!-22 Mar 2018

by Susan Neilsen

I didn't have enough maple syrup so I added molasses instead,and put a raisin on each cookie which probably changed the classification to less than totally paleo, and the cookie turned out wonderfully, so much so that I could eat this all four seasons with the nice taste of carrot and cinnamon.-28 Feb 2018

by Cointary

Great Recipe! I can always depend on this site for my Paleo Recipes! Also, for those that want more paleo recipes, I would check out this website, Cointary . com . It has tons and tons of great recipes just like this one!The prisoner pretends above the prolonged crown.The illogical liquor chews.-31 Oct 2017

Loaded Carrot Cake Oatmeal Cookies

When I was about five or six years old, I encountered carrot cake for the first time. After both the early and late Easter services, my church hosted a little brunch on the patio, and certain members of the congregation signed up to bring either homemade or store-bought dishes for everyone to enjoy.

As soon as we shook the pastor’s hand upon leaving the sanctuary, I headed straight for the line of people waiting their turns to take a plate and start walking down the buffet line of folding card tables. My parents laughed, guiding my younger brother through the throngs of people and following my flouncy floral Easter dress until they reached the end of the line to join me.

As a picky eater back then, I skipped at least half of the platters (deviled eggs? bacon-wrapped asparagus? egg salad? no thank you!) and piled my plate with fresh fruit and as many donut holes as my parents would let me. (The limit was two… I tried to sneak a third. That somehow ended up on my dad’s plate instead.)

I made sure to save room for a sliver of the cake at the very end of the table, but when I reached it, I started having second thoughts… Since I had only eaten chocolate, vanilla, and yellow cakes up to that point in my life, the cake looked really weird to me!

I asked my mom what flavor it was, and she responded, “It’s carrot cake, sweetie. Would you like to try some?” I shook my head—what were vegetables doing in cake?? Were the people crazy? Mom carefully slid a slice onto her plate and still offered me a bite, but when I saw those straggly orange vegetables and walnuts, I stuck with my initial decision… But agreed to a taste of just the cream cheese frosting!

I’ve grown a little braver since then, and now carrot cake is one of my favorite flavors—and it’s nearly tied with chocolate! But since I often lose most of my self-control when it’s around and go back for seconds… and thirds… and third-and-a-half’s… I created these Loaded Carrot Cake Oatmeal Cookies ! They have the same familiar cozy flavors as the classic dessert, with a lot fewer calories, and they also have the perfect built-in portion control.

When it comes to oatmeal cookies, you seem to be as big of a Cookie Monster as I am! (Hopefully without that fuzzy electric blue hair…) I’ve created an entire series of clean eating oatmeal cookie recipes, just because you enjoy them so much. You’ve baked them more times than anything else I’ve posted and made them the most popular recipes on my blog—and I can see why! They’re soft and chewy, but they contain no butter, refined flour or sugar…

Which practically makes them healthy enough for breakfast, right??

Just like the other recipes, this one begins with regular ol’ whole wheat flour and instant oats . Instant oats are not the ones that come in those individual-serving brown paper packets! They’re also called “quick-cooking” or “one-minute” oats, and you can find canisters of them right next to the regular old-fashioned rolled oats at the grocery store.

It’s incredibly important to measure both the flour and oats correctly—especially the oats! They act like little sponges and soak up most of the moisture from your cookie dough, so adding too many oats will quickly dry out your cookies and make them taste bready or cakey. Not so good… If you’re anything like me, you like your cookies extra chewy!

To measure, use either the spoon-and-level method or a kitchen scale. I highly recommend the latter! This is the inexpensive one that I own, and I use it to make every single recipe that I post on my blog because it ensures they turn out with the perfect taste and texture every time.

To keep these cookies clean eating friendly, you’ll sweeten them with pure maple syrup . Be sure you use the good stuff! Skip the pancake syrups or sugar-free varieties both of those contain corn syrup or artificial ingredients, which we’re trying to avoid. You can typically find pure maple syrup right around the oats at the grocery store, and it’s sold in thin glass bottles or squat plastic jugs. (I’ve also bought it online!)

Now we can’t have carrot cake without the veggies, right? You’ll want to use freshly grated carrots for these cookies. Don’t substitute the pre-shredded packages you can buy at the grocery store! The carrots in those are too dry and won’t soften enough, whereas freshly grated carrots are still really juicy and easily turn tender in the 12 minutes these cookies spend in the oven.

As for the “loaded” part, you’ll also mix in raisins , walnuts , and diced pineapple ! Come to think of it, you could easily add in shredded coconut if you wanted to as well… The sky’s the limit! And if you’re feeling extra fancy, you can also finish them with the cream cheese drizzle. They’re your cookies, so you should make them suit your tastes!

Ready to bake your own batch?? Once you do, leave me a comment and tell me what you think—or share a picture of them with me on Instagram! I’d love to see your cookies!


  • Oatmeal- quick cooking
  • Oat Flour
  • Carrots- shredded
  • Coconut- shredded
  • Applesauce- unsweetened
  • Coconut sugar
  • Seasonings
  • Vanilla extract
  • Coconut oil
  • Coconut milk
  • Egg

Recipe Summary

  • cooking spray
  • 1 ½ cups white sugar
  • ½ cup canola oil
  • ½ cup applesauce
  • 3 large eggs
  • 2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • 1 pound carrots, peeled and shredded

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.

Mix sugar, oil, applesauce, and eggs together in a large bowl until well blended. Stir in flour, cinnamon, baking soda, vanilla extract, and nutmeg mix well. Stir in shredded carrots and pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Gluten-Free Carrot Cake Breakfast Cookies

Gluten-Free Carrot Cake Breakfast Cookies are packed with good-for-you ingredients and are ready in just 20 seconds out of the freezer!

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File these babies under taste better than they look because – I know – but WAIT UNTIL YOU TASTE!

A friend recently joked on Instagram that she’s resorted to making big egg casseroles each week to refrigerate then quickly reheat for breakfast because her hangry toddler gets impatient waiting for her to make anything else. Umm, I hear that! I hardly have a chance to get the “ha-ha” aka peanut butter (children say the darndest things) out for Lincoln’s morning toast before he’s wolfed down the banana I give him as an appetizer and is banging his plate for more.

Point being – Mama needs some quick breakfast go-tos and lately they’ve been breakfast cookies on repeat. Not only are they toddler friendly, but they’re perfect for busy mornings when you can’t stomach another bowl of cereal, or refuse to look at the nutrition label on the packaged breakfast tart you pulled out of the pantry, lest you acknowledge that it has more sugar than a Snickers (mmm, Snickers,) but you need something fast.

That said Gluten-Free Carrot Cake Breakfast Cookies are winning major awards around here at breakfast and snack time for being quick and gluten-free, dairy-free, egg-free, and refined sugar-free, but tasting like a legit soft and cakey carrot cake cookie!

I don’t know about you but I pretty much get instant anxiety when I see xyz-FREE goodie recipes. Usually because they’re replacing the good stuff with like, beans. You know? Sorry, but, I just can’t.

No beans here, friends! Just healthy, real foods that you and your tastebuds will be so excited to eat.

20 Make Ahead Breakfast Recipes (Gluten Free)

Old fashioned oats, chopped pecans, cinnamon, and flaxseed meal combine with mashed banana, unsweetened applesauce, coconut oil, honey, maple syrup, and shredded carrots for a gluten-free breakfast cookie that straight up tastes like DESSERT. Soft, fluffy carrot cake, in fact. I literally said to Ben as I ate the batter (which tastes like decadent cookie dough,) this tastes even better than the real thing!

And, hallelujiah, no refined sugar. Nope, not needed! Take my word for it that they don’t taste like bananas nor coconut, either. I think they cancel each other out, or something. Another bonus? I bet you have 90% of the ingredients in your house right now. I didn’t have to buy a thing.

Ok one more awesome thing about these breakfast cookies? They’re freezer-friendly! I make a double batch of both these and my Lemon-Blackberry Breakfast Cookies (which I sometimes use blueberries in – so good,) then wrap in saran wrap and freeze. To thaw, all you have to do is wrap in a paper towel then microwave for 20 seconds. Even Lincoln can wait that long!

Speaking of the L-man, he loves these breakfast cookies so much that I can’t bring them out of the freezer before it’s time to eat otherwise he refuses everything else on his plate. I guess I can’t blame him. Healthy carrot cake cookies for the win!

Start by grinding 1-1/4 cup homemade oat flour from 1-1/2 cups certified gluten-free old fashioned oats. If you don’t have a food processor you can just buy oat flour – blammo! I let the oats run in the food processor for 2 minutes or so, or until they’re as fine as they’re gonna get.

Next, finely chop 1/2 cup gluten-free pecans by pulsing a few times in the food processor. Again, if you don’t have one, no worries, just chop them by hand!

Add the oat flour to a large bowl with 2 cups old fashioned oats, 1/4 cup gluten-free ground flaxseed meal, 1 teaspoon cinnamon, and 1/2 teaspoon each baking soda and salt, and then mix with a fork to combine.

In another bowl mash up 1 large banana to get 1/2 cup mashed banana then stir in 1/2 cup unsweetened applesauce, 1/4 cup coconut oil (either softened or melted,) 1/4 cup honey, 1/4 cup milk (any kind – I used unflavored almond milk,) and 2 Tablespoons maple syrup. Pour into the dry ingredients then mix until combined.

Next, get your carrots ready. You’ll need 1 cup finely grated carrots which is 2-3 large carrots. Peel then trim first, then grate ’em on the fine side of a box grater. Since these cookies bake in only 8 minutes you want to make sure the carrots are super fine so they have time to cook!

Add the grated carrots and chopped pecans into the bowl then mix until combined.

Scoop 1/4 cup batter (I used an ice cream scoop) onto a silpat or parchment paper-lined baking sheet then wet hands slightly and press down to flatten the cookies just a bit. They won’t spread in the oven, so the shape they go in as, is the shape they’ll come out as! Bake for 8-10 minutes or until lightly golden brown.

OK! You have a couple different Gluten-Free Carrot Cake Breakfast Cookie enjoyment options at this point:

1. Eat immediately while warm. HIGHLY recommended.

2. Cool completely then store in an airtight container in the fridge for 3-4 days.

3. Cool completely then wrap each cookie in saran wrap, place in a Ziplock freezer bag, and then freeze completely. When you’re ready to eat, unwrap then re-wrap in a paper towel and microwave for 20 seconds. That’s it!


Plan ahead! This cookie dough needs just over an hour to chill before baking.

Mix the dry ingredients. In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.

Mix the wet ingredients. In the bowl of a stand mixer, or using a large bowl and a handheld mixer, blend together the butter, sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla. On low speed, stir in the dry ingredient mixture until just combined. Stir in the grated carrot and chopped nuts, if using. Cover bowl and chill for 90 minutes.

Preheat and prepare. When ready to bake the cookies, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

Scoop and bake. Scoop the chilled dough into mounds about the size of a golf ball and place about 2 inches apart on the prepared baking sheet. I was able to fit 13 cookie dough mounds on my sheet. Bake for 12-13 minutes, rotating the pan half way through the baking time. Remove from the oven and let cool for 4-5 minutes before transferring to a wire cooling rack to cool completely. Repeat with remaining cookie dough. Cookies should be baked through but not crispy. I ended up with 32 cookies, which will make 16 sandwich cookies.

Whip up the filling. While the cookies are cooling, make the cream cheese filling. In a medium bowl, beat together the butter and cream cheese until light and fluffy, about 2 minutes. Add the pinch of salt and vanilla and beat well to incorporate. Add the powdered sugar and beat to combine, about 3 minutes. Spoon into a zip top bag and trim off a small corner to make a piping bag. Pipe in 2-3 tsp of filling and then sandwich with a second cookie. Makes 16 filled sandwich cookies total.

Store. Store the filled sandwich cookies in the refrigerator in a single layer for up to 5 days.

  • raisins or dried cranberries
  • pumpkin seeds
  • finely chopped apple
  • fresh pineapple or dried pineapple

If you don’t want to frost these, you don’t have to! I enjoy them with frosting or without. They are great either way!

If you make these cookies, or any of my other recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you’re cooking!

Our Best Gluten-Free Baking Recipes

Adopting a gluten-free diet has become easier than ever, even when it comes to baked goods that traditionally rely on wheat flour. With these delicious alternatives you’ll be baking everything from classic cookies and cakes to savory breads and muffins — and all without the gluten!

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  • Author: MOMables – Laura
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 15 cookie 1 x


  • ½ cup mashed banana, about 1 large
  • ½ cup natural peanut butter, or nut free
  • ¼ cup honey
  • 1 tablespoon vanilla
  • 1 ¼ cup quick oats
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg, optional
  • ¼ teaspoon ground cloves, optional
  • ½ teaspoon baking powder
  • ½ cup finely grated carrot, about 1 large
  • &frac13 cup chopped walnuts
  • ¼ cup raisins


  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
  3. To the banana and peanut butter mixture add the oats, cinnamon, and baking powder.
  4. Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, walnuts, and raisins, stir to combine.
  5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
  6. Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.


Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.


  • Serving Size: 1 cookie
  • Calories: 149
  • Sugar: 7.9g
  • Sodium: 40.2mg
  • Fat: 9.8g
  • Saturated Fat: 1.4g
  • Carbohydrates: 14.6g
  • Fiber: 1.4g
  • Protein: 3g
  • Cholesterol: 0mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

Gluten-Free Carrot Cake

We love this gluten-free carrot cake recipe. It's moist, tender, and studded with freshly grated carrot and chopped walnuts. It makes an excellent breakfast cake, and an even better dessert!


  • 1 1/4 cups (248g) vegetable oil
  • 5 large eggs, at room temperature
  • 2 cups (397g) granulated sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 2 cups (312g) King Arthur Gluten-Free All-Purpose Flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon xanthan gum
  • 3 1/2 cups (347g) finely grated carrots
  • 1 1/2 cups (170g) chopped walnuts
  • 4 tablespoons (57g) butter, at room temperature, at least 65°F
  • half an 8-ounce package (113g) cream cheese, at room temperature
  • 1/8 teaspoon salt
  • 1 teaspoon gluten-free vanilla extract
  • 1 1/2 cups (170g) glazing sugar or confectioners' sugar
  • 4 to 6 tablespoons milk or cream


To make the cake: Preheat the oven to 350°F. Lightly grease a standard-size bundt-style pan, and set it aside. Don't have a Bundt-style pan? See "tips," below.

Beat together the oil, eggs, sugar, spices, and salt.

Mix the flour with the baking soda and xanthan gum, and stir into the wet ingredients.

Fold in the carrots and nuts, blending just until combined. Pour the batter into the prepared pan.

Perfect your technique

Gluten-Free Carrot Cake

Bake the cake for 40 to 50 minutes, or until a cake tester inserted into the center comes out clean. Remove the cake from the oven.

Allow the cake to cool for 5 minutes in the pan, then loosen the edges with a knife and carefully turn it out onto a rack. Cool completely before frosting.

To make the frosting: Beat the butter and cream cheese together at low speed until smooth.

Add the salt and vanilla, then beat in the sugar.

Stir in 4 tablespoons milk or cream, adding enough additional milk/cream to make the frosting thin enough to drizzle.

Frost the cake by drizzling the frosting along the top and letting it drip down the sides.

Tips from our Bakers

Don't have a Bundt-style pan? Bake this cake in a 9" x 13" pan, or two 8" x 2" round or 9" round cake pans. You'll want to adjust the baking time for both — 35 to 40 minutes should be fine. Reduce the cream in the frosting, to turn it from a thin glaze into something more spreadable.

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Tips for Making Ninja Foodi Carrot Cake:

This is a depression-era recipe and is a very dense cake, I only make this in my 6-cup Bundt Pan. It can likely be done in other pans but all the measurements in this recipe are specific to this particular pan.

This recipe will use the bake function of the Ninja Foodi. It’s best to place the bundt pan on the wire trivet in the lowest position, then it will bake at 325*F for 40 minutes.

Once it’s done, it’s best to let it fully cool then carefully release it and flip it onto the plate that you plan to serve it on. Since it is dense, it is not good to be picking it up and moving it frequently.

That means you will want to flip it out to the final plate you plan to serve it off, then following that it will be frosted.

The frosting for this cake is a homemade cream cheese frosting, if it is too runny for your liking, the frosting can be placed in the fridge to harden up, or additional powdered sugar can be added to thicken it as well.

Another option, the cake can be frosted once, placed in the fridge to harden, and then frosted again similar to a crumb coat.

Once frosted, add additional walnuts to garnish the cake and serve!

This Ninja Foodi Carrot Cake is easy to make in minutes and perfect for Easter dessert.