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Carrot Cake Cookies with Maple Cream Cheese Frosting {Gluten-Free/Paleo}

These cookies are soft, moist, and topped with a decadent maple cream cheese frosting.
Servings 1 dozen
Author Karen @ The Tasty Bite

Ingredients

For the cookies:

  • 2 cups almond meal
  • 1 tsp cinnamon
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 4 tbsps unsalted butter softened
  • ¼ cup maple syrup
  • 1 tsp vanilla
  • 1 cup finely grated carrots

For the frosting:

  • 4 oz cream cheese softened
  • 2 tbsps unsalted butter softened
  • 1 tbsp maple syrup more or less to taste
  • ¼ tsp vanilla

Instructions

  • Preheat oven to 350F. Line baking sheets with parchment paper.
  • In a large bowl, whisk together almond flour, cinnamon, baking soda, and salt. In another bowl, whisk together butter, maple syrup, and vanilla extract. Add in almond flour mixture and mix well. Fold in shredded carrots.
  • Scoop tablespoons of cookie batter onto prepared baking sheets, spacing about 1½-inches apart.
  • Bake for 10-12 minutes, or until the cookies are golden brown around the edges. Transfer to wire rack to cool.
  • Meanwhile, using a mixer, cream together cream cheese and butter until mixture is smooth and fluffy. Add maple syrup and vanilla and beat until well combined.
  • Frost cookies and serve.

Notes

*Optional add-ins: raisins, chopped walnuts, pecans
*Substitute butter with melted coconut oil for paleo-friendly cookies.