All the flavors and textures you love about carrot cake in a grain-free carrot cake cookie! These Grain-Free Carrot Cake Cookie sandwiches are tender, chewy and have a delicious coconut twist. Even if you do not need to eat a grain-free diet, these grain-free carrot cake cookies are still a crowd pleaser!

The almond meal, coconut flakes and shredded carrot give these cookies their enticing chewy texture. They are flavorful without being too sweet. And these cookies are much easier and quicker to make than baking a whole carrot cake! You can also portion them out into individual baggies to help encourage mindful eating.

This is a fun recipe to help get kids in the kitchen and using a vegetable in a new way! For this recipe a child could help mix ingredients together, and help ice the cookies.

Of course the best part about any sandwich is the filling. We put a twist on the traditional cream cheese icing for carrot cake and we took a tropical approach by using coconut butter.  Like coconut oil, coconut butter contains certain fats that help reduce inflammation in the body. However, coconut oil and coconut butter are still a saturated fat, so they should be used in moderation just like cow’s milk butter!

If you or someone you know needs more grain-free baking recipes, send this Grain Free Gingerbread Cookie recipe their way!

Grain-Free Carrot Cake Cookie Sandwich

Course: Desserts
Cuisine: Fun With Food
Keyword: Kid-friendly
Cooking Method: Oven
Condition: Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, PCOS, Vegetarian
Servings: 10 cookie sandwiches


  • 2 cups almond flour
  • 1/2 cup coconut shredded, unsweetened
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp lemon juice
  • 3/4 cup carrot
  • 1 egg
  • 1/4 cup coconut oil melted
  • 1/4 cup honey
  • 1 tsp vanilla extract

Icing Ingredients

  • 1/2 cup cashews soaked
  • 2 tbsp coconut butter
  • 1.5 tbsp honey
  • 1 tsp vanilla extract


  • Mix almond flour, shredded coconut, cinnamon, baking soda, salt, lemon juice, and carrots in a large bowl. ⁣⁣
  • In a separate bowl, mix the egg, coconut oil, honey, and vanilla.
  • Add the wet ingredients to the dry. ⁣
  • On a parchment/silpat lined cookie sheet, spoon about 3 tbsp of batter at a time to create each cookie. ⁣
  • Bake at 350°F for 12 min.
  • While baking, drain the soaking cashews. Place all icing ingredients in food processor and blend until smooth. ⁣
  • Remove the cookies from oven and let cool. Frost the underside of one cookie, and top with another to create a cookiewich.


Carbohydrates: 18g | Protein: 7g | Fat: 24g | Sodium: 100mg | Potassium: 76mg | Fiber: 4g

Please note:

Nutrition info is an estimate and may contain errors. 

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Kathleen Tabb is a registered dietitian based in Maryland. She specializes in digestive conditions such as irritable bowel syndrome (IBS) and has extensive training through her master’s degree in integrative and functional nutrition. She is passionate about looking at her clients holistically to illuminate the root cause of their concerns in order to improve health and quality of life