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Carrot Cake Cookies

A quick cookie version of the very popular carrot cake.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 14



  • 1/3 Cup Maple Syrup
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 1 Cup Walnut or Almond Meal
  • 1 Cup Arrowroot Flour
  • 2 Tablespoons Coconut Flour
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon ground Ginger
  • 1/2 teaspoon Nutmeg
  • Dash of Salt
  • 3 Tablespoons Coconut Oil softened
  • 1 Cup grated Carrot
  • 1/2 Cup Sultanas or Raisons can omit



  • Preheat the oven to 175C/350F.
  • Line and grease 2 baking trays.
  • Place the maple syrup, egg and vanilla extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
  • Add the dry ingredients and mix until combined.
  • Add the coconut oil and carrot and mix until the dough comes together.
  • Add the sultanas and gently stir through.
  • Spoon 1 Tablespoon of cookie dough onto the greased tray and flatten slightly.
  • Repeat with the remaining cookie dough (it will make approximately 14 cookies), placing the cookies 2cm /1 inch apart to allow for spreading. Use both trays.
  • Bake, 1 tray at a time, for 17 minutes,or until they start to brown on top and their bottoms go firm.
  • Allow to cool on the tray.
  • The cookies will firm upon cooling.