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Carrot Cake Cookies (Crumbl Copycat!)

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Total Time: 43 minutes
  • Yield: 8 jumbo cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american
  • Diet: Gluten Free

Description

Love the frosted carrot cake cookies from Crumbl? Make your own copycat version at home with this easy vegan and gluten-free recipe!

Ingredients

Scale

Carrot Cake Cookies

  • 1/4 cup + 2 tbsp (75g) coconut oil
  • 1/4 cup + 2 tbsp (96g) cashew butter
  • 1 cup (140g) coconut sugar
  • 1 flax egg (1 tbsp flax meal + 2 tbsp warm water)
  • 1 tsp vanilla extract
  • 1 cup (124g) gluten-free flour
  • 1/4 cup (30g) cornstarch (or tapioca or arrowroot starch)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp each ginger, nutmeg, cloves
  • 1/2 tsp salt
  • 3/4 cup (75g) finely grated carrots
  • 1/2 cup (56g) chopped walnuts (optional)

Dairy-Free Cream Cheese Frosting

For topping: sugared walnuts and toasted coconut

Instructions

  1. Finely grate the carrots (I like to do this in the food processor) and press them between two layers of paper towels to soak up excess moisture for at least 10 minutes.
  2. Combine coconut oil, cashew butter, coconut, sugar, flax egg, and vanilla. Beat on high with a hand mixer until well combined.
  3. Add the flour, cornstarch, baking powder, spices, salt, grated carrots, and walnuts. Continue mixing until combined to a thick dough.
  4. Chill 30 minutes
  5. Preheat the oven to 350°F, and line a baking pan with parchment paper.
  6. Use a large cookie scoop to scoop 2 to 3 tablespoons per cookie onto the baking pan, leaving plenty of room for spreading (4 cookies per pan max).
  7. Bake for 12-13 minutes. Cool for 10 minutes on the pan, then transfer to a cooling rack. Repeat with the remaining batter (you will get 8 jumbo cookies or 12 normal sized).
  8. Allow the cookies to cool completely before frosting.
  9. To make the frosting, beat together the butter and cream cheese until creamy and light. Add the vanilla and the powdered sugar 1 cup at a time, mixing in on low speed until fully incorporated. Turn the mixer up to high speed and whip briefly until light and fluffy.
  10. Frost the cooled cookies, top with sugared walnuts and toasted coconut.

Keywords: gluten free, crumbl, copycat, thick, soft, spring, frosting, cream cheese, dairy free

Find it online: https://feastingonfruit.com/carrot-cake-cookies-crumbl-copycat/