Healthy Gluten Free Carrot Cake Cookies
Gluten Free Carrot Cake Cookies are soft and chewy, baked to perfection every time! Made with whole ingredients include oatmeal and almond flour for the base! Perfect for breakfast or dessert!
I am addicted to making cookies and right now I am in the season of cooking with carrots and oatmeal!
Hey we could all use better eyesight, right? Just kidding, that’s really just an excuse to eat a whole batch of the gluten-free cookies that are actually made with healthier ingredients like oatmeal and almond four!
So speaking of carrots, you may have missed my last carrot recipe, Paleo Carrot Cake, guys do not sleep on that one! It’s SO good and will be a good one to hang onto as we move into the new year and the spring season.
AND if these aren’t tasty enough I also have a Dairy Free Carrot Cake Banana Bread and Carrot Cake Overnight Collagen Oats, so pick your favorite when it comes to all things carrots!
What You Need for Healthy Gluten Free Carrot Cake Cookies (Made with Oatmeal!)
quick-cooking oats – spoon these in the measuring cup instead of packing it down. Make sure they are certified gluten free!
almond flour – spoon the flour into the measuring cup and be sure not to pack it down just like the oats. I prefer super fine almond flour.
baking powder
cinnamon
salt
coconut oil – melt it and let it cool before adding it to the cookie dough
Egg – allow time to let the egg come to room temperature
vanilla extract
pure maple syrup – not the processed kind, yuck!
grated carrots – Use finely grated fresh carrots. Blot them to remove excess moisture. I would avoid pre-shredded carrots as they don’t offer the best texture and flavor.
chopped nuts – I like using walnuts or pecans the best
white chocolate chips – these are optional but who doesn’t love chocolate. Melt the chocolate and drizzle over the cookies when they are done
How to Make Carrot Cake Cookies That are Gluten Free and Healthy
Preheat your oven to 325 degrees and line a baking pan with parchment paper. You can also use a silicone baking mat if you prefer.
Whisk together the almond flour, oats, baking powder, salt, and cinnamon.
In another bowl, combine the egg, vanilla, and coconut oil (remember, melted and cooled).
After you have whisked those together, stir in the maple syrup.
Add the flour mixture into the wet ingredients, stirring just enough until it’s incorporated.
Fold in the grated carrots and nuts of your choice. Cover the cookie dough and let it chill for 30 minutes in the fridge.
Once the 30 minutes are up, scoop out the cookie dough and place on the baking sheet leaving just a little room in between each one. Flatten the cookies just a bit using a spatula or the back of a spoon.
Bake for 12 to 15 minutes then allow them to rest on the cookie sheet for 15 minutes before transferring them to a wire cooling rack.
While the carrot cake cookies are cooling, melt the white chocolate chips by microwaving in 30-second increments until it’s smooth.
Add the melted white chocolate to a Ziploc bag and then snip a small hole in the corner.
Squeeze gently in a zigzag pattern to drizzle the chocolate over the cooled cookies and serve for dessert or breakfast!
Can I Add In Raisins?
I know that raisins pair with carrot cake well, but you don’t want to overdo it. If you want to use raisins, half the nuts this recipe calls for and replace with half raisins.
Can I serve carrot cake cookies for breakfast?
Of course! I would not drizzle with white chocolate if serving them for breakfast to keep them healthy.
What makes these carrot cake cookies healthy?
Fiber: The combination of oats, almond flour, and carrots makes them a good source of dietary fiber.
I talk a LOT about fiber in my book, Redefining Wellness. Fiber is super important for digestive help, keeping you full, and balancing blood sugar levels.
Storing Instructions
- Store gluten free carrot cake cookies in an airtight container at room temperature.
- Let them cool before you store them.
- If you are using the chocolate drizzle, allow the chocolate set for transferring them to a container.
More Gluten Free Cookie Recipes:
- Almond Flour Chocolate Chip Cookies
- Gluten Free Nutella Thumbprint Cookies
- Healthy S’mores Cookies (Gluten-free, Flourless)
- Peanut Butter Cookie Sandwiches
- Flourless Chocolate Chip Cookies
Healthy Gluten Free Carrot Cake Cookies
Ingredients
- 1 cup quick cooking oats do not pack, spoon into your measuring cup
- ¾ cup almond flour do not pack, spoon into your measuring cup
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ⅛ tsp salt
- 2 tbsp coconut oil melted and cooled
- 1 large egg room temperature
- 1 tsp vanilla extract
- ½ cup pure maple syrup
- ¾ cup grated carrots
- ¼ cup chopped nuts walnuts or pecans
- 1/2 cup white chocolate chips (melted for drizzling)
Instructions
- In a medium bowl, whisk together the oats, almond flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until combined.
- Add in the flour mixture, stirring just until incorporated. Fold in the carrots and chopped nuts.
- Cover with plastic wrap and chill the dough for at least 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper.
- Drop the cookie dough into 14 rounded scoops on the baking sheet. Flatten slightly using a spatula. (The cookies don’t spread very much!)
- Bake for 12-15 minutes.
- Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
- While the cookies are cooling, melt your white chocolate in the microwave by heating in 30-second intervals, stirring after each interval. Place melted chocolate into a ziplock bag and set aside until the cookies are completely cool.
- Once cookies have completely cooled, cut a very small corner off of the ziplock bag. Drizzle white chocolate all over the cookies in a quick zigzag pattern. You can serve immediately but let the white chocolate harden before storing.
- Enjoy!
Made these today with my kids. They were obsessed! Really delicious and feel-good cookies. Used just a bit less maple than what the recipe called for.