Gluten Free Carrot Cake Cookies

Gluten-Free Carrot Cake Cookies

My mother used to tell me that eating carrots was good for the eyesight. If she had made these Gluten-Free Carrot Cake Cookies, I would have gladly eaten my carrots!

When a big slice of carrot cake is just too much, these cookies do the trick. They have all the goodness of carrot cake, with a portion size that fits in the palm of your hand. They are delicious, creamy, and full of vibrant flavor from the orange, vanilla, and carrots.

Recipe notes: I used organic ingredients whenever possible in this recipe – organic carrots, organic butter, organic gluten-free oats, and organic sugar (I used Wholesome). I also used good quality, pasture-raised eggs. Quality ingredients make all the difference!

Gluten Free Carrot Cake Cookies Recipe

3.89 from 17 votes
Gluten Free Carrot Cake Cookies
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Gluten-Free Carrot Cake Cookies

Prep Time35 mins
Cook Time15 mins
Chill time1 hr
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 204kcal
Author: Gluten Free & More


For the Cookies:

  • 16 tablespoons unsalted butter, at room temperature
  • 1 cup firmly packed Wholesome Organic Light Brown Sugar
  • 1 cup Wholesome Organic Sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon finely grated orange zest
  • 2 cups gluten-free all-purpose flour
  • 2 cups gluten-free oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher or fine sea salt
  • 3 large carrots , grated (about 1 ½ cups)
  • 1 cup raisins

For the Filling:

  • 8 ounces cream cheese, at room temperature
  • 8 tablespoons unsalted butter, at room temperature
  • ¼ teaspoon kosher or fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1 cup Wholesome Organic Powdered Sugar


  • In the bowl of an electric mixer, preferably fitted with the paddle attachment, beat together the butter, brown sugar, and sugar on medium speed until fully incorporated and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, add the vanilla, orange juice and zest, and mix well.
  • In a separate large mixing bowl combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Whisk well.
  • With the mixer on low, add half the flour mixture to the butter and sugar mixture. Add the carrots and raisins to the rest of the flour and toss to coat. Add to the batter and combine with a large spatula. Chill the dough for 1 hour in the refrigerator.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicon baking mats.
  • Shape 1 tablespoon of dough per cookie into a ball and place on the prepared baking sheets about 2 inches apart. Gently flatten each ball of dough. Bake cookies for 12-15 minutes or until crisp and browned, rotating the pans halfway through the baking time. Let cool on the baking sheets for 5 minutes then remove to a wire rack to finish cooling.
  • While the cookies are baking, make the filling.
  • In the bowl of an electric mixer, preferably fitted with the paddle attachment, beat the cream cheese, butter, salt, and vanilla together on medium speed. Turn off mixer, sift in the powdered sugar the mix on low speed until smooth. Place in the refrigerator to firm while the cookies cool.
  • Assemble the cookies by spreading about 2 teaspoons of filling on the flat side of half the cookies. Top with the remaining cookies, placing the flat side down on the filling, and gently press the cookies together so that the filling spreads to the edges.


Nutrition Facts
Gluten-Free Carrot Cake Cookies
Amount Per Serving
Calories 204 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 36mg12%
Sodium 110mg5%
Potassium 100mg3%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 1180IU24%
Vitamin C 1.2mg1%
Calcium 30mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cake Carrots Cookies Orange Orange Juice Wholesome Sweeteners
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  1. Andrea
    July 27, 2019

    If you don’t mind, what brand GF flour did you use? Not all brands measure or bake the same. Thank you! Excited to try this soon.

    1. Gluten Free & More
      July 29, 2019

      Hi Andrea,
      I use my own brand of flour when I bake, but most brands of all-purpose gluten-free flour these days will provide similar results. Here’s the link to mine, if you’re interested :)

  2. JO
    August 7, 2019

    When do I put in the oats ?

    1. Gluten Free & More
      August 8, 2019

      Oops! Sorry about that. They go in with the flour. I’ve corrected the recipe directions.

  3. Rosamonde Simone @ KetoBotyToneAvis
    August 16, 2019

    Your recipe of ‘gluten-free-carrot-cake-cookies’ looks very yummy, My kids love it. Thank you for sharing it.

  4. Faylene Steinmetz
    March 6, 2021

    I made these for my coworkers gluten free girls and they did a happy dance after one bite. They requested more this weekend.

  5. Pingback: 23 Best Gluten-Free Cookies - Insanely Good

  6. Sylvia
    January 18, 2022

    I followed the recipe to the letter. The dough wasn’t looking quite right to me so I baked an initial batch of 12 cookies. They were the driest, crumbliest cookies I have ever made. I also tasted more orange than ‘carrot cake’. I did not want to toss the rest of the dough since ingredients are so expensive, so I made a few modifications to the rest of the dough. I blended a half of a 20 oz can pineapple tidbits with juice with one very ripe banana and a half cup of sour cream, added another 2 teaspoons of cinnamon. Mixed well and baked according to the recipe’s directions. They came out much better, moister and with a taste more similar to carrot cake. Next time I will probably skip the banana since that lent a bit more sweetness than required.

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