Real Recipes From Real Home Cooks ®

sweet essentials: carrot cake cookies

Recipe by
Andy Anderson !
Wichita, KS

Made these cookies for one of our holiday open houses (I host one every Saturday in December), and they were a huge hit. These cookies are gluten free; however, if you want, you can substitute regular flour for the almond and rice flour. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For sweet essentials: carrot cake cookies

  • 1 1/4 c
    almond flour
  • 1/4 c
    glutinous rice flour, more on this later
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt, kosher variety, fine grind
  • t tsp
  • 8 Tbsp
    sweet butter, unsalted, room temperature
  • 3/4 c
    coconut or brown sugar
  • 1 tsp
  • 1 lg
    egg, room temperature
  • 1 Tbsp
    non-flavored oil, like grapeseed or canola
  • 1 c
    finely grated carrots
  • 2 Tbsp
    sweet butter, unsalted
  • 2 oz
    cream cheese, softened
  • 1 1/2 c
    powdered sugar
  • 1 tsp
  • 2 - 3 Tbsp
    milk, or as needed
  • colored sugar sprinkles, to add visual appeal
  • chopped nuts sprinkled on top, are always a good thing

How To Make sweet essentials: carrot cake cookies

  • 1
  • 2
    What will you need? You will need two bowls to mix the ingredients, and a parchment-lined baking sheet for cooking.
  • 3
    How to store it? These cookies can be stored in the fridge, covered, for 2 – 3 days. However, they be frozen, and in that case will last 2 – 3 months.
  • 4
    Glutinous Rice Flour I have been experimenting with something called glutinous rice flour. Regardless of the name, it does not contain any gluten, but it mimics many of the characteristics of regular flour. For these cookies I used 1 1/2 cups of almond flour, and 1/4 cup glutinous rice flour, and it creates a lovely moist cookie, that holds together. FYI: Do not confuse glutinous rice flour with regular rice flour, they are not the same thing.
  • 5
    Gather your ingredients (mise en place).
  • 6
    In a mixing bowl, combine the almond flour, glutinous rice flour, baking soda, salt, and cinnamon.
  • 7
    In another bowl add the softened butter, and sugar.
  • 8
    Mix until fully combined, about 2 – 3 minutes.
  • 9
    Add the egg and oil, then mix until combined.
  • 10
    Add the carrots.
  • 11
    Fold into the mixture.
  • 12
    Add the dry ingredients.
  • 13
    Fold together until combined, but do not overmix.
  • 14
    Place a rack in the middle position and preheat the oven to 350f/175c.
  • 15
    Add the mixture in portions a bit larger than a golf ball, to a parchment-lined baking sheet.
  • 16
    You can see by the photo, I am using ring molds to keep the cookies perfectly round. This is not necessary. If you are not using molds, give each cookie space to spread out as they are baking, about 1.5 inches (3.8cm).
  • 17
    Add to the preheated oven and bake until firmly set and the tops are dry, about 12 – 14 minutes.
  • 18
    While the cookies are baking, make the cream cheese frosting. I do not have any images for this process, but it is fairly straightforward.
  • 19
    Melt the butter in a small saucepan. In a small bowl, combine the butter with the softened cream cheese, powdered sugar, and vanilla. Mix until thoroughly combined. Add the milk, one tablespoon at a time, until the desired consistency is achieved. It should be creamy smooth and spreadable, but not runny. If it gets too runny, add a bit of powdered sugar to thicken it up.
  • 20
  • So Yummy
    After the cookies cool, spread on the icing and serve. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace to all