My gluten free, dairy free and vegan Carrot Cake Crumbl Cookie recipe is perfect for those of us with allergies and intolerances because it lets us experience a taste of Crumbl Cookies! These cookies are a slice of decadent carrot cake in a fun, portable cookie form! They are soft and chewy, packed with raisins and pecans and lightly spiced with a warm blend of cinnamon, ginger and allspice. Topped with a beautiful frosting swirl, they’re a bakery-style treat perfect for anytime of year, but especially delightful during the holiday season, spring and of course, Easter. Bring these cookies to your next potluck, party or picnic! They are easy to whip up and you only need one bowl to make them. They are super kid-friendly and everyone will love them- even if they aren’t gluten free and dairy free. If you love these cookies, you will also love my Gluten Free Caramel Apple Crumbl Cookies, Pink Sugar Cookies and Birds Nest Cookies!
Why You’ll Love These Cookies
This Carrot Cake Crumbl Cookie recipe is so easy to make!
They are gluten free, dairy free and vegan.
These cookies are bursting with warm flavors.
This recipe is perfect for your next party, get together or picnic!
These cookies are super kid-friendly!
Everyone will love them even if they do not have dietary restrictions.
You only need one bowl to whip up these delicious cookies.
Equipment Needed
All you need to make this Carrot Cake Crumbl Cookie recipe is a bowl, measuring cups and spoons, a grater, a plastic bag, mixing spoon and a baking sheet.
Ingredients Needed
Flour: I used gluten free flour in this recipe because I am gluten free. My favorite flour is Bob’s Red Mill Paleo Flour.
Baking Powder: Baking powder contributes to a softer, more cake-like texture in cookies.
Baking Soda: Baking soda encourages cookies to spread.
Sugar: I used coconut sugar in this recipe because it has a lower glycemic index. These cookies are darker because of the spices so the coconut sugar will not really impact the color.
Salt: My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond’s website.
Coconut Oil: Melted coconut oil is used in place of butter in these pink sugar cookies and it also gives these cookies a delicious flavor!
Olive Oil: Olive oil, being a liquid fat, contributes significantly to moisture in the dough, leading to chewier, softer cookies compared to using butter. This can be desirable if you prefer a less crumbly texture.
Applesauce: Similar to olive oil, applesauce adds significant moisture to the dough, resulting in softer, chewier cookies that stay fresh longer.
Cinnamon: Cinnamon adds a delicious warm flavor to these cookies.
Allspice: Allspice contributes a warm and spicy flavor to this recipe.
Ginger: Ginger adds a warm, spicy undertone that complements the other spices like cinnamon and allspice. This creates a cozy, comforting flavor profile that’s characteristic of carrot cake.
Vanilla Extract: Vanilla extract adds a warm flavor to these cookies.
Flax Egg: I used flax egg to make these cookies vegan. You can also use an egg here.
Carrots: Carrots add the carrot cake flavor to this recipe! I used shredded carrots.
Pecans: I love adding nuts into these cookies for an extra crunch and flavor.
Raisins: Raisins add a natural sweetness that complements the other sweet ingredients and the spices
Vanilla Frosting: A swirl of vanilla frosting on top of these cookies helps them to resemble Crumbl cookies. I also added extra pecans and carrot shreds on top.
Step By Step Instructions
Step 1: Gather your ingredients and preheat oven to 350°F.
Step 2: Grate carrots.
Step 3: Add dry ingredients into a bowl.
Step 4: Stir in wet ingredients and mix ins.
Step 5: Refrigerate dough for 15-20 minutes.
Step 6: Scoop 1 1/2-2 inch cookie dough balls onto greased baking sheet lined with parchment paper. Gently flatten with a spoon before baking in the oven for 15-17 minutes, or until edges are golden brown.
Step 7: Let cookies cool completely before frosting. Add frosting to a plastic bag or piping bag and pipe onto cookies in a swirl.
Step 8: Add extra carrot shreds and pecans on top, if desired. Enjoy!
Storage
Store these cookies in an airtight container in the refrigerator for 4-5 days. These cookies can also be frozen, if preferred.
Variations
Flour: I used Bob’s Red Mill Paleo Flour, but you should be able to use any 1:1 gluten free flour in this recipe!
Sugar: I used coconut sugar in this Carrot Cake Crumbl Cookie recipe, but you can use cane sugar, date sugar or any other type of sugar.
Oil: I have had a few people ask if they can use all olive oil or all coconut oil in this recipe- the answer is yes!
Spices: I used cinnamon, allspice and ginger in this recipe. You can also add nutmeg and cloves for a deeper flavor. If you only have cinnamon on hand, that works also!
Mix Ins: I used raisins, carrots and pecans as mix ins. Feel free to omit the raisins or swap the pecans for walnuts! You can also try adding coconut flakes, white chocolate chips, dried cranberries or orange zest for extra flavor!
Frosting: I used store bought vanilla frosting for this Carrot Cake Crumbl Cookie recipe, but you can also make homemade frosting if you desire!
How To Serve
These cookies are perfect for serving with a glass of (dairy free) milk!
They are also perfect to serve on a cookie platter for a picnic or party.
These cookies make a great addition to any dessert table.
They are a great dessert to bring to Easter brunch!
These are perfect for serving with coffee or tea.
This recipe is delicious drizzled with some caramel sauce.
Recipe FAQ
Can I freeze these carrot cake cookies?
Yes, this Carrot Cake Crumbl Cookie recipe can be frozen!
Are these cookies vegan?
Yes, these cookies are vegan because I used a flax egg instead of a regular egg.
Do I need to shred my own carrots?
You can use shredded carrots, but freshly shredded carrots taste much fresher.
Do I really need to chill the dough?
Yes. Chilling the dough prevents the cookies from spreading out too thinly.
What else can I add to these cookies?
Try adding coconut flakes, orange zest, white chocolate chips or dried cranberries.
Can I make these nut free?
Yes. To make these cookies nut free, make sure you are using a nut free flour. You can also omit the pecans.
Can I use homemade frosting on these cookies?
Yes! Feel free to use homemade vanilla frosting instead of store bought.
Does Crumbl have carrot cake?
Yes, Crumbl has made a carrot cake flavor!
Related Recipes
Be sure to try these cookie recipes next:
Gluten Free Pumpkin Oatmeal Cookies
Gluten Free Birthday Cookie Bars
If you make this carrot cake Crumbl Cookie recipe and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Carrot Cake Crumbl Cookie (Gluten Free)
Equipment
- 1 bowl
- 1 spoon
- 1 grater
- 1 baking sheet
- 1 plastic bag or piping bag
- measuring cups and spoons
Ingredients
- 2 1/4 cups gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup coconut sugar
- dash salt
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp ginger
- 1/4 cup coconut oil, melted
- 1/4 cup olive oil
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 flax egg
- 1 cup grated carrots (2-3 carrots)
- 1/4 cup raisins
- 1/4 cup crushed pecans
- 1 container vanilla frosting
Instructions
- Gather your ingredients and preheat oven to 350°F.
- Grate carrots.
- Add dry ingredients into a bowl.
- Stir in wet ingredients.
- Refrigerate dough for 15-20 minutes.
- Scoop 1 1/2-2 inch cookie dough balls onto greased baking sheet lined with parchment paper. Gently flatten with a spoon before baking in the oven for 15-17 minutes, or until edges are golden brown.
- Let cookies cool completely before frosting. Add frosting to a plastic bag or piping bag and pipe onto cookies in a swirl.
- Add extra carrot shreds and pecans on top, if desired. Enjoy!
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