Carrot Cake Cookies [Gluten Free]

I routinely miss the mark on seasonal recipes, don’t I? Everyone is posting #pumpkineverydamnday (let’s get that trending) and I’m over here like, “let me post these cookies I baked for a hike like a month and a half ago”. I am nothing if not consistently un-seasonal and late. It makes sense that I live in a city that decides it’s going to be summer in September and October and winter in June and July.

carrot cake cookies gluten free | almost getting it together

Speaking of where I live, I was home in Pittsburgh the past five days. Is it weird that I feel like I have two homes – an East Coast Office and a West Coast Office for AGIT, if you will. It is so hard to pack everything into five days. Once again, I just want to pack up every one I love and move them to California.

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Because they are made with bananas, they are more soft than crunchy. I liked crumbling a couple up and eating them with yogurt and peanut butter. I also had a couple as lunch with a Vega Protein and Greens shake when I was on that whole shake-for-lunch kick… which I think I’m about to get back on again. So basically, breakfast, lunch, snack, dessert – these guys are perfect any time of the day.

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5.0 from 1 reviews
Carrot Cake Cookies [Gluten Free]
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 cookies
Ingredients
  • 2 ripe bananas
  • 2½ cup chopped rainbow carrots
  • 1 cup Purely Elizabeth Apple Cinnamon Ancient Grain Oatmeal (or sub for rolled oats)
  • 1 cup rolled oats
  • 1 egg
  • ⅓ cup raisins
  • ¼ cup pecan butter (or any other type of nut or seed butter)
  • ¼ cup shredded coconut
  • 2 tbsp maple syrup
  • ½ tbsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp pink himalayan sea salt
Instructions
  1. Preheat oven to 350F.
  2. Line a baking sheet with a Slipat or parchment paper.
  3. In a food processor, mix bananas, carrots, oats, egg, pecan butter, maple syrup, vanilla extract, baking soda, cinnamon, ginger and sea salt until well combined.
  4. Fold in raisins and shredded coconut.
  5. With a cookie scooper or tablespoon, create 1" balls of dough and place on lined baking sheet.
  6. Bake for 20 minutes or until tops begin to brown.
  7. Store in an airtight container for up to one week in the refrigerator or longer in the freezer.
Nutrition Information
Serving size: 1 cookie Calories: 104 Fat: 5 g Saturated fat: 1 g Carbohydrates: 14 g Sugar: 5 g Fiber: 2 g Protein: 3 g

Chat with me:
Are you all about the pumpkin? What is the craziest pumpkin-spiced thing you’ve seen so far this year?

28 comments on “Carrot Cake Cookies [Gluten Free]

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Susie @ SuzLyfe on September 8, 2015 6:44 am

Hey, I’m the one that freezes my peach baked goods to have in the middle of winter! Don’t try to pigeon hole your baked goods to a season! Love carrot cake :D
Susie @ SuzLyfe recently posted…Magnificent Mile Women’s Half Marathon and 5k Race Review #magmilehalfMy Profile

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Cassie on September 13, 2015 8:58 pm

Annnnnd that’s why I love you!

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Carla on September 8, 2015 6:51 am

Girl :-) you had this family at gluten-free and breakfast cookies!!!
((Sharing))

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Rachel@ Athletic Avocado on September 8, 2015 6:57 am

oh my goodness these cookies look like perfection! carrot cake is the best kind of cake!
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Cassie on September 13, 2015 8:59 pm

They were so awesome!!

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Chicago Jogger on September 8, 2015 8:03 am

I’m definitely all about the pumpkin, but I waited until last night to post my first recipe this year! Post summer holiday of course ;) The weirdest thing I’ve seen is pumpkin spice chicken sausages. Just… no.
Chicago Jogger recently posted…Healthy Mini Pumpkin PiesMy Profile

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Cassie on September 13, 2015 8:59 pm

WHAT?! Those sound kind of awful. TOO FAR!

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Tara | Treble in the Kitchen on September 8, 2015 8:32 am

I love that these are sweetened with banana!! Look like the perfect fall, healthy cookie!
Tara | Treble in the Kitchen recently posted…Cucumber Olive-Pesto Roll UpsMy Profile

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Cassie on September 13, 2015 8:59 pm

I’m definitely all about NOT using refined sugar ever. I don’t even have any in my apartment!

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Annmarie on September 8, 2015 8:50 am

I seriously need to give these a try, looks so good!!!
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GiGi Eats on September 8, 2015 9:14 am

NEVER have I had carrot cake before. I would assume I would love it though. I have to try my hand at making a version I can wolf down ;)
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Cassie on September 13, 2015 9:00 pm

YES! I think that’s a perfect next recipe for you to tackle!!!

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Erin @ Her Heartland Soul on September 8, 2015 9:15 am

Mmm carrot cake! These look fabulous!
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Ashley @ A Lady Goes West on September 8, 2015 9:26 am

These cookies are right up my alley. And I want to pack up many of my friends and family in Florida and bring them to the Bay Area as well. I feel ya!
Ashley @ A Lady Goes West recently posted…An amazing vacation to Maui, Hawaii – Day 1My Profile

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Cassie on September 13, 2015 9:00 pm

I am SO glad you said that!!! Made me feel so much better :)

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Mattie @ Comfy & Confident on September 8, 2015 9:43 am

These days, I am into anything that is gluten free! Crumbling them and eating them with yogurt and PB sounds perfect.

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Kelli @ Hungry Hobby on September 8, 2015 10:04 am

It’s so funny last season I was really into Pumpkin like #pumpkineverydamnday, September 1st and I had a thousand recipes planned. I think I’m going to take it slower this time around, maybe with these cookies they look delicious. Recently I’m totally into throwing things in to a bowl baking them and eating cookies, maybe I should start posting all those random creations!
Kelli @ Hungry Hobby recently posted…Endurance Workout – Run & Lift (90 Day Challenge)My Profile

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Cassie on September 13, 2015 8:54 pm

I’m sitting here thinking… should I bake something with pumpkin? But am feeling SO unmotivated towards it haha.

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Tara @ Simple Food 365 on September 8, 2015 10:05 am

These sound fantastic – and who doesn’t love cookies for breakfast?!?
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Cassie on September 13, 2015 8:54 pm

Nobody, that’s who!

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Karen Patten on September 8, 2015 11:35 am

These look great! We have lots of gluten/wheat sensitivities in our home, so I’ll definitely give these a try!
Karen Patten recently posted…Why You Don’t Want to “Boost” Your Immune System this SeasonMy Profile

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Cassie on September 13, 2015 8:54 pm

Please let me know what you think if you do!

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LIz on September 8, 2015 1:54 pm

OMG. yes. These look ridiculously good.
LIz recently posted…Red Pepper & Basil Shallot Freekeh SaladMy Profile

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Amanda @ .running with spoons. on September 8, 2015 7:41 pm

Don’t feel bad! My body legit has no regard for the seasons — that’s why I post smoothies in the middle of winter and baked oats in the middle of summer. Sometimes it’s good to stand out. And it’s -always- good to have healthy cookies on hand. Always.
Amanda @ .running with spoons. recently posted…. currently – september 2015 .My Profile

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Cassie on September 13, 2015 8:55 pm

I need to whip up another batch since these are all gone now!!

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Paula on September 8, 2015 11:13 pm

Oh man! These look delicious! Carrot cake is one of the things I truly miss after going GF, can’t wait to try these!!

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Cassie on September 13, 2015 8:55 pm

Let me know what you think if you make them!

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