Gluten-Free Stuffed Carrot Cake Cookies (Dairy Free)

Want the ultimate fall cookie turned healthy? Then you are in the right place!

Carrot cake is SO FALL with those deep spice flavors and warming root veggie vibes. So why not make it a cookie? These gluten free carrot cake cookies are stuffed with a vegan cream cheese filling so they are completely dairy free too. I’m kind of obsessed and have made this recipe several times now

If you aren’t dairy free or can’t have coconut oil, you can also use butter or vegan butter as well as regular cream cheese.

In case you didn’t know, I share all my recipes on Instagram and TikTok too, usually in video form. You can check out those links to learn even more about my recipes and get up close and personal with them 🙂

Gluten-Free Stuffed Carrot Cake Cookies


1 cup tigernut flour

1/2 cup 1:1 gluten free flour (I use Bob’s Red Mill)

1/4 cup arrowroot or tapioca starch 

1/2 tsp baking soda

1 tsp. cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/4 cup coconut oil, softened

1/4 cup brown sugar

1/4 granulated or white sugar

1/4 cup applesauce, room temp

1 egg, room temp

1 tsp vanilla extract

1 cup of shredded carrot

1/2 cup chopped walnuts

1/2 cup raisins


4 oz. cream cheese of choice (I used Miyokos)

1/4 cup powdered sugar

1/2 tsp vanilla extract

Combine all your filling ingredients in a small bowl and beat or whisk with a fork until well combined and fluffy. Scoop teaspoon dollops (you need about 16) onto a tray or plate and freeze for an hour.

You’ll want to start on the cookies right away because the dough also needs to chill.

Preheat the oven to 350F.

Sift the flours, baking soda, and spices together in a bowl.

Beat the coconut oil and sugars in a larger bowl until creamed together. About 2 minutes. Add the applesauce, egg, and vanilla and beat to combine. 

Add the dry ingredients and beat on low until just combined. 

Fold in carrots, walnuts, and raisins. 

Chill dough in the fridge for 30-60 minutes so that it is workable.

When ready to bake the cookies, line 2 large baking sheets with parchment paper. Divide the dough into 30-32 balls about 22-25 grams each.

Place half of the dough balls on the baking sheets and flatten out. Place a filling dollop in the middle of each.

Next, take another dough ball and flatten it between your hands. Lay it over top of a filled cookie and connect the edges. I find it helpful to pick up the entire cookie and roll it between my hands to get a big cookie ball with the filling in the middle. This can be a little messy.

Place the cookies 2 inches apart on the baking sheet and bake for 18-22 min, until center looks done. It is best to place the cookie sheet in the middle of the oven, so you’ll bake one sheet at a time while the other cookies remain in the fridge.

Let cool for 10 min on the cookie sheet before transferring to a wire rack to finish cooling


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