Gluten-Free Carrot Cake Cookies
GF Easy Carrot Cake Cookies are soft, chewy, and perfectly spiced. Made with freshly grated carrots, toasted walnuts, and spices, they bring all the flavors of classic carrot cake in a simple cookie form. Perfect as a snack or tea time.
Jump to Recipe
About these simple carrot cake cookies
These chewy GF Carrot Cookies, without frosting, are soft, tender, and delicious. An easy dessert or snack ready in minutes! They’re a delicious way to enjoy carrot cake without the hassle of baking a whole cake. For more carrot dessert ideas, here is the link for an amazing carrot cake.
They are super easy to make and take simple ingredients. They taste just like classic carrot cake, but in a simple cookie form. A simple and easy snack cookie to always have on hand.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter at room temperature.
- Egg: room temperature egg is better
- Carrots: freshly grated carrots, not canned.
- Spices: ground cinnamon, ginger, and nutmeg.
- Walnuts: chopped toasted walnuts.
How to make chewy GF Carrot Cake Cookies
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
In a large bowl, cream softened butter and brown sugar until light and smooth. Stir in the egg and mix.
Add gluten-free all-purpose flour, baking powder, baking soda, spices, and salt, and mix until well incorporated.
Add the grated carrots and mix. Finally, add chopped and toasted walnuts.
Scoop out balls of cookie dough on the prepared sheets, spacing them an inch or so.
Bake for 15 minutes or until golden brown. Let cool before removing to a wire rack.
Optional: Serve with this perfect cream cheese frosting.
Storing
Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days.
You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.
Top Tip for the best cookie
- Carrots: They need to be grated, and a large-holed grater is better. Grate them at the last minute so they don’t release much liquid. If they do release liquid when you’re about to add them, squeeze it before doing it.
- Walnuts: toasted them before adding to the batter.
- Room-temperature eggs and butter are best. This will help cookies rise because it helps to incorporate more air into the dough when creaming.
- Size: Give all the cookies the same size, so they cook at the same time.
- Space: Give the cookies some space on the baking sheet since they expand when cooked.
- Baking: Don’t over-bake them; the bottom should be lightly golden.
- Let the cookies cool before removing them to a rack.
Variations
- Dried fruits: add chopped toasted almonds, pecans, or raisins and change the flavor.
- Spices: increase all the spices for a strong carrot cake cookie.
- Frosting: top the cookies with cream cheese frosting, classic.
For more dessert recipes with vegetables
- Carrot Loaf Cake (with cream cheese frosting)
- Carrot Cake Muffins
- Zucchini Muffins
- Chocolate and Beetroot Cake
- Sweet Potato Cake (with cream cheese frosting)
Gluten-Free Carrot Cake Cookies (Easy & Chewy)
Ingredients
- ⅔ cup unsalted butter, softened at room temperature
- ¾ cup brown sugar
- 1 egg, room temperature
- 1 cup gluten-free all-purpose flour
- 1 cup grated carrots (about 130g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- Walnuts, chopped and toasted
Instructions
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
- In a large bowl, cream softened butter and brown sugar until light and smooth. Stir in the egg and mix.
- Add gluten-free all-purpose flour, baking powder, baking soda, spices, and salt, and mix until well incorporated.
- Add the grated carrots and mix. Finally, add chopped and toasted walnuts.
- Scoop out balls of cookie dough on the prepared sheets, spacing them an inch or so.
- Bake for 15 minutes or until golden brown. Let cool before removing to a wire rack.
- Optional: serve with cream cheese frosting.