Carrot Cake Cookie Ice Cream Sandwiches
Recipe type: Gluten Free Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
Carrot Cake Cookies are loaded with savory coconut, plump raisins, chopped pecans and sweet. shredded carrots. I use gluten and grain free almond flour as the base and low-glycemic coconut sugar as the sweetener which makes these perfect for a light dessert or even a quick breakfast on the go!
  • 1 ½ cups almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon each of nutmeg, ground ginger, and ground cloves
  • ¼ teaspoon salt
  • ½ cup coconut sugar or brown sugar
  • 2 organic eggs
  • 2 teaspoons vanilla extract
  • ⅓ cup coconut oil
  • ½ cup grated carrots
  • ½ cup shredded, unsweetened coconut
  • ½ cup chopped pecans or walnuts
  • ½ cup raisins
  • ½ pint organic vanilla ice cream (use coconut or almond milk ice cream to keep it dairy free)
  1. Preheat oven to 350. Line 2 cookie sheets with parchment paper.
  2. Mix almond flour, baking soda, spices, salt and sugar together in a large bowl. Stir and blend well.
  3. In a small bowl, whisk together eggs and vanilla. Add coconut oil.
  4. Pour wet ingredients into dry and mix with a spoon until combined.
  5. Gently fold in carrots, coconut, nuts and raisins.
  6. Drop by a scant 2 tablespoons (they will spread) onto a cookie sheet. You should fit about a dozen per sheet.
  7. Flatten a bit with the back of a spoon.
  8. Bake 15-20 minutes, rotating baking sheet halfway through the cooking time.
  9. When done, they'll be starting to brown on the edges.
  10. Cool 5 minutes on cookie sheet then remove to cooling rack.
  11. When cookies are completely cool, spread softened vanilla ice cream between 2 cookies. Eat right away or wrap each sandwich in plastic wrap and store in a gallon zip lock in the freezer.
Recipe by Kate Battistelli at