Sitting on the back porch eating ice cream sandwiches, licking the dripping ice cream from between cookie layers as it melts in the warm June air. Counting fireflies, listening to the crickets call, enjoying simple good things. This is what summer memories are made of!
Carrot Cake Cookie Ice Cream Sandwiches.
Oh how I crave all the flavors of carrot cake but sometimes I don’t want to eat a big ole slice of cake so, to satisfy my craving, I’ve come up with a gluten free Carrot Cake Cookie recipe that I think you’ll love. Pair these spice-laden cookies with sweet vanilla ice cream and you have a simple, delicious, kid-friendly dessert!
While the cookies bake, the whole house fills with the fragrance of cinnamon, nutmeg, ginger and cloves! Carrot Cake Cookies have loads of flavor and nutrition packed into every bite since they’re made with wholesome almond flour, coconut sugar, spices and other good ingredients.
Like my carrot cake these 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 cookies perfect for a light dessert or even a quick breakfast on the go! They’re ready in no time, literally 30 minutes from mixing to baking to eating! Well, maybe a few extra minutes to let them cool 🙂
Carrot Cake Cookies lend themselves beautifully to a drizzle of icing or you can fill them with cream cheese frosting for a whoopie pie or, do what I do, stuff with creamy vanilla ice cream for a decadently delightful dessert! The cookies by themselves aren’t super sweet but they’re loaded with spice and the contrast of the spicy, soft cookie with sweet vanilla ice-cream is truly divine!
They’re more soft and chewy than crisp although you could bake them a few minutes longer to crisp them up a bit.
- 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)
- Preheat oven to 350. Line 2 cookie sheets with parchment paper.
- Mix almond flour, baking soda, spices, salt and sugar together in a large bowl. Stir and blend well.
- In a small bowl, whisk together eggs and vanilla. Add coconut oil.
- Pour wet ingredients into dry and mix with a spoon until combined.
- Gently fold in carrots, coconut, nuts and raisins.
- Drop by a scant 2 tablespoons (they will spread) onto a cookie sheet. You should fit about a dozen per sheet.
- Flatten a bit with the back of a spoon.
- Bake 15-20 minutes, rotating baking sheet halfway through the cooking time.
- When done, they'll be starting to brown on the edges.
- Cool 5 minutes on cookie sheet then remove to cooling rack.
- 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.
- You’ll find these are quite versatile. Feel free to change up the spices. Cardamom would work well.
- Make Carrot Cake Cookie Ice Cream Sandwiches with or without nuts or raisins or however you like. Dried cranberries or dates or apricots would be delicious.
- Feel free to throw in some chocolate chips.
- I use a 2 tablespoon scoop for my cookies like this one: 2 Tablespoon Mechanical Cookie Scoop. It really helps to accurately measure as you scoop out the dough.
- Use coconut or almond milk ice cream to keep these dairy free!
- Parchment paper is wonderful and makes clean up a breeze! If you don’t have parchment paper, grease cookie sheets well. This is the parchment paper I use: Beyond Gourmet Unbleached Parchment Paper
- These are a softer cookie. The edges will crisp some when you bake them but if you store them in a closed container, they will soften. If you want them crisper, just put them in a 350 over for several minutes and they’ll crisp right up!
Products I used to make this recipe:
- Bob’s Red Mill Almond Meal
- Rumford Baking Powder
- Wholesome Sweeteners Organic Coconut Sugar
- Real Salt Sea Salt
- Let’s Do Organic Unsweetened Coconut Shredded
- Trader Joes Organic Thompson Seedless Raisins
More Gluten Free recipes you might like:
- Coconut Brown Butter Cookies
- Carrot Cake
- Chocolate Chip Cookies
- Chocolate Cupcakes & 2 Ingredient Frosting