Carrot Cake Cookies

When cookies are small, is it okay to have more of them? Discuss.

I’m sure you’ll want to eat these tasty little cookies by the fistful once you get your hands on them. They’re aromatic, tender and delectable, plus they only take about 10 minutes to prepare – which is convenient, because then you’ll have time to whip up a second batch after you devour the first one.

I don’t always have fresh ginger on hand, but I had a leftover knob in the fridge and now I wouldn’t make these cookies without it. They tasted as if they had a wide array of warming spices, even though there wasn’t much spice in here at all.

The recipe yield is 30 cookies. I made mine small, but I only got 22. If they were tinier, I guess they would have been one-bite cookies instead of two-bite treats – and probably even more irresistible.

Carrot Cake Cookies
Prep time
Cook time
Total time
gluten-free, dairy-free, soy-free, sugar-free, egg-free, vegan
Recipe type: Dessert
Serves: 20 - 24
  • ¾ cup gluten-free flour (I used equal parts brown rice, millet and garfava flours)
  • 1 tbsp arrowroot flour
  • ½ cup gluten-free rolled oats
  • ¼ cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • ¼ tsp salt
  • ½ cup shredded carrots
  • ⅓ cup raisins
  • ¼ cup pure maple syrup, room temperature
  • ¼ cup coconut oil, warmed slightly
  • ½ tsp fresh ginger, grated (or ⅛ tsp ground ginger)
  • ½ tsp vanilla extract
  1. Preheat oven to 375 degrees F. Line baking sheets with silpats or parchment paper; set aside.
  2. In a large bowl mix together the flour, oats, coconut, baking powder and salt. Add in the carrots and raisins.
  3. In a separate bowl, whisk together maple syrup, coconut oil, ginger and vanilla extract. Add the wet ingredients to the dry mixture and mix until just combined.
  4. Take a large tablespoon of dough and roll it into a ball, flatten slightly, then place the dough onto the prepared baking sheet. Continue until the batter is gone - leaving about two inches between each cookie.
  5. Bake for 10 – 12 minutes or until the cookies are lightly golden. Remove and let cool for 10 minutes before transferring to cooling rack.


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15 Responses to Carrot Cake Cookies

  1. Redd H from Salted Spoon May 27, 2012 at 6:53 pm #

    These look awesome! One of my coworkers just got put on a no sugar, no flour diet. These might work for her!

    And yes, small means more. Lots more!

  2. Reece Young Jae Kim May 27, 2012 at 7:02 pm #

    Reblogged this on Impazziamo: Artistic.

  3. Seasonsgirl May 27, 2012 at 8:01 pm #

    Another gluten-free recipe yahhhhh :)

  4. emmycooks May 27, 2012 at 8:25 pm #

    Oh, yes. Technically you can eat 3-5 little cookies in place of any big cookie you would otherwise consume. :)

  5. glutenfreehappytummy May 27, 2012 at 9:23 pm #

    oh my gosh, YUMM!! they look fabulous! AND they’re gluten free! i can’t wait to try! thanks for sharing!

  6. frugalfeeding May 27, 2012 at 11:50 pm #

    Yes… there is no discussion to be had. These sound great, so that’s even more reason to eat more!

  7. texanaskitchen May 28, 2012 at 8:03 am #

    deliicious…but what you fail to mention is that you an eat all of the cookies you want if you eat them standing up, as everyone knows the calories don’t count then…

    • Sondi Bruner May 28, 2012 at 8:41 am #

      Ah, yes, the class standing up trick. Good call.

  8. katiebarlow May 28, 2012 at 9:44 pm #

    Yumm! These look scrumptious and super healthy!

  9. mrsantonucci June 1, 2012 at 4:37 pm #

    So Yummi!!!! can’t wait to try it!

  10. Nancy July 7, 2012 at 2:29 pm #

    I want to try making these with almond flour (I make mini carob chip cookies that look very similar)…what do you think? I will post later and let you know how they come out!

    • Sondi Bruner July 7, 2012 at 5:06 pm #

      Hmm…that may work. I wonder if you’d need a little more liquid, though. Let me know how they turn out!

      • Nancy July 8, 2012 at 11:46 am #

        They are awesome (and almost gone)!!!! I used the almond flour and then added 1Tblsp Chia Flour mixed with hot water to make a paste (in place of both of the flours), and I used some brown rice syrup (a generous Tblsp plus about 1 1/2 tsp stevia powder) and maple extract instead of maple syrup b/c it’s what I had in the cabinet. All else was according to the recipe. If it wasn’t so hot out today I would be baking another batch!!

        • Sondi Bruner July 8, 2012 at 5:25 pm #

          Woot woot! Glad that they worked out – good to know they work with nut flours.