Carrot Cake Cookies with Cream Cheese Glaze
Preheat the oven to 350°F. Beat together the coconut oil and coconut sugar until smooth. Add the egg and vanilla and mix until smooth. Add the almond flour, salt, baking soda, and cinnamon to the wet ingredients. Mix until well incorporated. Fold in the grated carrots and toasted pecans. Cover with plastic wrap and refrigerate for at least an hour (can be prepared up to 48 hours ahead of time). After refrigerating, use a cookie scoop to form cookies and press down slightly. Bake for 14-16 minutes or just beginning to turn golden brown around the edges. Beat the cream cheese in a stand mixer until softened. Add the maple syrup, milk, and vanilla extract and beat until smooth. Alternatively, combine all ingredients in a small food processor and pulse until smooth. Transfer the cream cheese glaze to a small piping or Ziplock bag. Snip off the end of the bag and drizzle over cooled cookies. Serve.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 15
rsf
gfd
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 3/4 cup coconut sugar
- 1/2 cup coconut oil room temperature
- 1 egg room temperature
- 1/4 teaspoon grated nutmeg
- 2 1/4 cups (9 oz.) blanched almond flour
- 3/4 cup grated carrots (squeeze out the extra moisture)
- 1/2 cup pecans chopped and toasted
- 2 oz. cream cheese room temperature
- 1 tablespoon milk (i used almond milk)
- Carbohydrate 0.820780639081894 g
- Cholesterol 20.4263333333333 mg
- Fat 14.70205778391 g
- Fiber 0.100255552630954 g
- Protein 0.298023333333333 g
- Saturated Fat 10.9006308830817 g
- Serving Size 1 1 cookie (20g)
- Sodium 55.8401527778037 mg
- Sugar 0.72052508645094 g
- Trans Fat 1.04611651147288 g
- Calories 133 calories
These Carrot Cake Cookies with Cream Cheese Glaze are the perfect treat for any occasion. They're gluten-free, refined sugar-free, and packed with flavor. I love that they're made with wholesome ingredients like almond flour, coconut sugar, and grated carrots. The cream cheese glaze is the perfect finishing touch, and it adds a delicious sweetness to the cookies.
These cookies are so easy to make, and they're a great way to use up leftover carrots. I always have a bag of carrots in my fridge, so I can whip up a batch of these cookies whenever I'm craving something sweet. They're also a great way to get your kids to eat their vegetables. My kids love these cookies, and they don't even realize that they're eating carrots.
Step-by-step
- Preheat the oven to 350ºF.
- Beat together the coconut oil and coconut sugar until smooth.
- Add the egg and vanilla and mix until smooth.
- Add the almond flour, salt, baking soda, and cinnamon to the wet ingredients. Mix until well incorporated.
- Fold in the grated carrots and toasted pecans.
- Cover with plastic wrap and refrigerate for at least an hour (can prepare up to 48 hours ahead of time).
- After refrigerating, use a cookie scoop to form cookies and press down slightly.
- Bake for 14-16 minutes or just beginning to turn golden brown around the edges.
- Beat the cream cheese in a stand mixer until softened.
- Add the maple syrup, milk, and vanilla extract and beat until smooth.
- Alternatively, combine all ingredients in a small food processor and pulse until smooth.
- Transfer the cream cheese glaze to a small piping or Ziplock bag. Snip of the end of the bag and drizzle over cooled cookies.
- Serve.
