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Extremely Easy Gluten Free Carrot Cake Cookies

It's been a while since I made any sort of gluten-free recipe. That's why I decided to re-do this delicious gluten-free carrot cake cookie recipe of mine for you to try! It's both dairy free and gluten-free which means a lot of people can enjoy it. This is a recipe I found from I decided to adjust the recipe a bit while also adding my own dairy free icing to make it taste a lot better. I hope you enjoy this recipe as much as me!


  • 2 cups sweetened shredded coconut (see link)

  • 1 cup shredded carrots

  • ½ cup almond flour (see link)

  • ½ cup honey or agave nectar

  • 2 eggs

  • 1 tsp. cinnamon

  • 1 tsp. vanilla extract

  • ½ cup raisins (optional)

  • 1 vegan icing recipe or icing of your choice


  1. Preheat oven to 350F and line a baking sheet with parchment paper. Spray with cooking spray.

  2. Shred carrots in food processor or blender. Place carrot shreds in a paper towel and wrap/squeeze to get all excess liquid out.

  3. Add all ingredients besides icing in a large bowl. Mix with spoon until well combined.

  4. Using a 1/4 - 1/2 cup, scoop cookie dough onto prepared baking sheet. Shape into cookies on the pan. The dough will be a bit loose, but it will hold together once baked. Repeat.

  5. Take baking sheet to preheated oven and bake for 15-20 minutes until golden on the bottom.

  6. Remove from the oven, allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Once cooled, cover each cookie with icing and eat then or put in the fridge for later. Enjoy!

About Me
Photo May 14, 12 00 51 PM.jpg

I'm Taylor, a gluten-free guy with Celiac Disease, POTS, and a rare type of Adrenal Disorder. I overcame a lot during my teenage years and I'm on a journey to get the best out of my health (mentally and physically). Whether you're here for chronic illnesses or mental health; my goal is to share my story to help anyone feel happy & healthy in life. Read more...

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