Soft, thick, and warmly spiced, these gluten-free carrot cake cookies are a homemade take on a popular bakery favorite. They capture the dense, bakery-style texture and rich flavor you want from a carrot cake—only in cookie form.
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Are you a carrot cake purist or do you prefer a version loaded with mix-ins? I enjoy both, but when given the choice I lean toward a fully loaded carrot cake—dried apricots, cherries, coconut, pineapple, and more. The cookie version recreates that same layered texture and flavor. With shredded carrots, chopped apricots, white chocolate chips, and toasted pecans, these cookies deliver everything you love about carrot cake in a thick, tender cookie.
Here’s what you’ll need
- Kim’s gluten free all-purpose flour blend (a store-bought blend may be substituted, but this recipe was developed with Kim’s blend).
- Brown sugar — weigh it if possible; very tightly packed brown sugar measures heavier than loosely packed.
- Dried apricots — optional, but they add a pleasant chew. Substitute raisins or dried cherries if you prefer.
- Finely grated carrots — use the small holes on a box grater so the carrot pieces stay tender and distribute evenly.
- White chocolate chips — they pair surprisingly well with carrot cake flavors.
- Toasted pecans — toast them first to deepen the flavor and add crunch.
How to make Levain-style carrot cake cookies
- Step 1: Whisk together the gluten-free flour blend, baking soda, salt, and spices in a medium bowl; set aside.
- Step 2: Cream the softened butter and brown sugar at medium-high speed until very light and fluffy, about 4–5 minutes.
- Step 3: Add the eggs and vanilla, mixing until well combined, then scrape the bowl and blend briefly to ensure an even texture.
- Step 4: Add the flour mixture in two additions, mixing briefly after each addition and blending for about 30 seconds once the dry ingredients are combined.
- Step 5: Fold in the grated carrots, white chocolate chips, toasted pecans, and chopped dried apricots until evenly distributed.
- Step 6: Shape rough dough balls about the size of a plum (or use a large scoop for more uniform cookies) and place them roughly 3 inches apart on parchment-lined baking sheets. Bake at 325°F for 18–20 minutes.
Carrot cake cookies FAQs
Yes. Omit them or substitute raisins or dried cherries for a similar chewy texture.
Yes. Use a smaller scoop and reduce the bake time, checking as early as 10 minutes.
Grated carrots hold a lot of water. Squeezing out excess moisture prevents overly wet dough and keeps cookies from becoming flat or soggy.
Tips and tricks for bakery-style cookies
- Weigh ingredients. A scale gives consistent results, especially with gluten-free baking.
- Cream butter and sugar well. Proper creaming traps air and helps achieve a light, cake-like texture.
- Shape by hand for a rustic look. Wearing food-safe gloves and forming rough, bumpy balls produces thick, bakery-style cookies.
- Reheat before serving. Microwave a cookie for about 20 seconds to recreate a fresh-from-the-oven texture and slightly melted chocolate.
More gluten-free Easter recipes
- Gluten free carrot cake with brown butter frosting
- Gluten free resurrection rolls
- Gluten free basil cream biscuits
- Gluten free bakery-style blueberry muffins
- Fluffy gluten free buttermilk pancakes
- Gluten free hot cross buns
- Gluten free golden eggs
- Gluten free Easter bunny coconut cake
- Gluten free hummingbird cake
- Chocolate dipped Easter eggs
- Gluten free magic bars
Soft, spiced, and satisfyingly thick, these gluten-free carrot cake cookies bring bakery-style indulgence to your kitchen. Bake a batch and enjoy them warm or at room temperature.
Gluten Free Carrot Cake Cookies (A Levain Bakery Copycat)
Ingredients
- ½ lb (2 sticks or 1 cup, 226g) butter, softened
- 2 cups (454g) very tightly packed brown sugar (weighing the brown sugar is recommended)
- 4 cups (560g) Kim’s gluten free all purpose flour blend (store-bought blends may work but weren’t tested)
- 1½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cardamom (optional)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 8 ounces (227g) white chocolate chips
- 4 oz (113g or about 1 cup) pecans, coarsely chopped and toasted*
- 85g about ½ cup dried apricots, coarsely chopped
- 1 cup (4oz or 113g) finely grated carrots (squeezed to remove excess water)
Instructions
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Preheat oven to 325°F. Line two baking sheets with parchment paper.
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Whisk together flour, baking soda, salt, and spices in a medium bowl; set aside.
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Cream butter and brown sugar on low speed until combined, then increase to medium-high and beat 4–5 minutes until fluffy and light. Scrape the bowl as needed.
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On low speed add eggs and vanilla, mix to combine, scrape the bowl, then blend about 1 minute on medium speed.
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Stir in grated carrots, white chocolate chips, dried apricots, and pecans by hand or on low speed until combined.
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Add the flour mixture in two additions, then mix an additional 30 seconds after all dry ingredients are incorporated.
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For a Levain-style finish, wear food-safe gloves and shape rough, bumpy balls about the size of a plum. For slightly more uniform cookies, use a large scoop. Place cookies about 3 inches apart; only fit about six per sheet.
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Bake one sheet at a time at 325°F for 18–20 minutes; 18 minutes is often ideal. Remove the sheet from the oven and let cookies rest on the pan 5–10 minutes before transferring to a rack to cool.
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Makes about 18 large cookies depending on scoop size. Serve warm or at room temperature. To warm day-old cookies, microwave for about 20 seconds until the chocolate softens.
Notes
- To toast pecans: spread on a baking sheet and bake at 350°F for 10–12 minutes until fragrant. Cool completely before using.
- Do not overbake. At 18–20 minutes the cookies may look slightly underdone, but carryover heat finishes them and yields a soft interior.
- Freeze baked or unbaked cookies. For unbaked dough, freeze shaped dough balls on a sheet until solid, then store in a sealed bag. Add about 5 minutes to baking time when baking from frozen.
- Store baked cookies at room temperature in a covered container for up to 5 days.
Inspired by bakery-style carrot cake cookies, this gluten-free version aims to recreate that dense, spiced, and mix-in-filled experience at home.