carrot cake cookies

Carrot Cake Cookies

Cookies with coffee, yes please. These cookies are quick to make and quick to bake, so if you want a treat with your coffee or for teatime, this recipe is just the job. Whatsmore, they contain carrots, a rich source of beta-carotene and lutein - an antioxidant. These cookies are also GLUTEN FREE.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12


  • 125 g butter softened
  • 150 g light brown sugar
  • 1 medium egg
  • 150 g gluten-free self-raising flour
  • 150 g gluten-free oats
  • ½ tsp bicarbonate of soda
  • 1 tsp ground mixed spice
  • 150 g coarsely grated carrots about 2 medium carrots
  • 50 g raisins
  • 50 g walnuts chopped


  • Cream the butter and sugar together until light and fluffy, then mix in the egg. Next add the flour, oats, bicarbonate of soda and mixed spice. Mix until fully combined.
  • Mix in the grated carrot followed by the raisins and chopped walnuts. Ensure everything is fully combined
  • Divide into 12 portions (about 70g each) and chill on a tray in the freezer for 30-45 minutes to firm up, or 2 hours in the fridge (it can be chilled for up to 24 hours).
  • Preheat the oven to 200°C, fan 180°C, gas 6 and line 2 baking trays. Shape the portions of cookie dough into balls and flatten slightly. Space them out on the trays to allow for spreading as the cookies bake.
  • Bake for 18-20 minutes until a deep brown crust has formed, rotating and swapping the trays halfway through. You can also cook them in an air fryer (in batches) at 180°C for about 14 minutes. Leave to cool for 5-10 minutes before transferring to a wire rack to cool completely.