Carrot Cake Cookies (Vegan and Gluten Free) Recipe

5 from 1 vote

These chewy vegan carrot cake cookies are also gluten free and refined sugar free. They're a delicious addition to an Easter menu.

Prep Time15

Cook Time12

Chilling Time30

Total Time57

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 133.8kcal

Add 1/2 cup almond butter, 1/2 cup maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and 1/8 teaspoon salt to a mixing bowl, then mix well.
Add 1/2 cup coconut flour, 1/2 cup grated carrots, and 1/4 cup raisins to the mixing bowl, then mix well.
Refrigerate the cookie dough for 30 minutes.
Preheat the oven to 375 degrees Fahrenheit.
Use your hands to roll the cookie dough into 12 evenly sized balls and place them evenly spaced on a baking sheet lined with parchment paper (I recommend wearing kitchen gloves to make this easy since the dough will be sticky).
Use your fingers to flatten the cookie dough balls into circle shapes.
Bake at 375 degrees Fahrenheit for 12 minutes or until the edges are set and golden.
Let the cookies cool off for at least 15 minutes before serving.

Store these cookies in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw at room temperature or in the fridge before serving.