Healthy Carrot Cake Cookies
Make healthy carrot cake cookies in only 10 minutes of active time! They have all of the carrot cake flavor you love, but are gluten-free, low-calorie, and Paleo.
Servings: 14 cookies
Ingredients
For the Cookies:
- ½ cup Olive Oil or oil of choice
- ¾ cup Brown Calorie Free Sugar or sugar of choice
- 1 Egg room temperature
- 1 teaspoon Vanilla Extract
- 2 ¼ cups Almond Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg ground
- ½ teaspoon Salt
- ¾ cup Carrots grated and moisture squeezed out
- ½ cup Raisins roughly chopped
For the Glaze:
- 2 ounces Light Cream Cheese room temperature
- 2 tablespoons Maple Syrup
- 1 tablespoon Low Fat Milk or milk of choice
- ¼ teaspoon Vanilla Extract
Instructions
- Using a standing mixer or hand mixer, beat the oil and sugar in a large mixing bowl. Then add the egg and vanilla extract and beat.
- Add the almond flour, baking soda, cinnamon, nutmeg and salt to the wet ingredients and fold in by hand. Add the carrots and raisins and mix until incorporated.
- Cover the dough with plastic wrap and refrigerate 1 hour.
- After refrigerating the dough, preheat oven to 350 F and prepare a baking sheet with parchment paper. Use a medium cookie scoop to form the dough into cookies by pressing the dough down slightly onto the pan.
- Bake for 14-16 minutes or just beginning to turn golden brown around the edges.
- While the cookies bake, mix together the ingredients for the glaze in a small mixing bowl or using a food processor.
- Transfer the cream cheese glaze into a small Ziplock bag or piping bag for baking. Snip of the end of the bag and drizzle over the cooled cookies
Video
Notes
- Squeeze the excess moisture from your shredded carrots so the cookie dough isn’t too watery.
- Be sure to chill the dough so it’s easier to scoop and maintains its shape as it bakes.
- Use a cookie scoop to keep the cookies a uniform shape and size.
- Gently press the tops of your cookies down to spread and flatten them a bit, since almond flour cookies don’t spread much on their own.
- Store your carrot cookies in an airtight container in the refrigerator up to 5 days or in the freezer up to 30 days.
Nutrition
Serving: 1cookie | Calories: 211kcal | Carbohydrates: 11g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 148mg | Potassium: 89mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1187IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg