Sugar-Free Easter Carrot Cake Cookies

Spring holidays always make me think of carrot cake, but these days I’m trying to cut back on sugar like so many of us. That doesn’t mean we have to skip the treats though! I’ve found that making smaller portions, like cookies, helps me stay on track while still enjoying those classic Easter flavors we all know and love.

These carrot cake cookies have become my go-to when I want something sweet but don’t want the sugar crash later. They’re perfect for holiday gatherings where some guests might be watching their sugar intake, or just for keeping in the cookie jar at home. I make a batch on Sunday and they’re ready whenever I need a little something with my afternoon tea.

Think traditional carrot cake rolled into neat little packages – complete with all those warm spices and that cream cheese frosting taste we crave, just without the sugar rush. And the best part? Your kids won’t even notice they’re sugar-free!

What Kind of Carrots Should I Use?

Regular whole carrots from the produce section are your best bet for these cookies – skip the baby carrots since they tend to be waterier and less flavorful. Fresh carrots will give you the sweetest, most natural taste, and they’re easy to grate using the fine side of a box grater or a food processor. If your carrots are looking a bit limp, they won’t work as well here – you want them fresh and crisp for the best results. I recommend peeling the carrots first to remove any bitter outer layer, then grating them just before you’re ready to mix up your cookie dough to keep all that natural moisture and flavor.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these sugar-free cookies:

• Gentle Sweet/Swerve: You can use other sugar-free sweeteners like monk fruit, allulose, or erythritol – just remember to adjust the amount since different sweeteners have different levels of sweetness. As a general rule, use twice the amount if switching from Gentle Sweet to pure erythritol.
• THM baking mix: If you don’t have THM baking mix, you can make your own blend using 1/3 cup coconut flour, 1/3 cup almond flour, and 1/3 cup ground golden flax. Just make sure to keep the dry-to-wet ratio the same.
• Protein powder: Any unflavored or vanilla protein powder works here – whey, egg white, or even plant-based options like pea protein. Just avoid protein powders with added sweeteners.
• Nuts: Feel free to swap between walnuts and pecans, or try chopped macadamia nuts. If you need nut-free, sunflower seeds make a good substitute.
• Unsweetened coconut: If you’re not a fan of coconut, you can replace it with extra nuts or simply more THM baking mix. The texture might be slightly different but still good!
• Butter: For dairy-free needs, use coconut oil or a plant-based butter substitute in equal amounts. Just make sure it’s room temperature before mixing.

Watch Out for These Mistakes While Baking

The biggest challenge when making sugar-free carrot cake cookies is getting the right moisture balance – grating your carrots too coarsely can make the cookies wet and fall apart, so be sure to use the fine side of your grater and gently pat the carrots dry with paper towels.

Temperature control is crucial here – using butter that’s too soft or melted will cause the cookies to spread too much and become thin and crispy instead of soft and cake-like, so make sure your butter is just softened enough to cream (you should be able to make a slight indentation with your finger).

When measuring your sugar substitute, remember that different brands have different sweetness levels and bulk properties – if you’re switching between Gentle Sweet and Swerve, make sure to adjust the quantities accordingly, and don’t skip the protein powder as it helps maintain the structure in sugar-free baking.

For the best texture, avoid overmixing the batter once you’ve added the dry ingredients, and let the cookies cool completely on the baking sheet before moving them – they’re more delicate than traditional sugar-based cookies and need time to set properly.

What to Serve With Carrot Cake Cookies?

These sugar-free carrot cake cookies are perfect for pairing with your favorite hot beverages! A warm cup of coffee or chai tea brings out the lovely cinnamon and ginger spices in these treats. For a special afternoon treat, serve them alongside some sugar-free vanilla ice cream or whipped cream – the cool, creamy texture works so well with the nutty, spiced cookies. If you’re hosting a sugar-free dessert spread, these cookies go great with other low-carb treats like keto chocolate bark or sugar-free lemon bars for a nice variety of flavors.

Storage Instructions

Counter Storage: These sugar-free carrot cake cookies stay fresh at room temperature for about 2 days when kept in an airtight container. I like to place a piece of paper towel in the container to absorb any extra moisture and keep them from getting too soft.

Refrigerate: For longer storage, pop these cookies in the fridge in a sealed container – they’ll stay good for up to a week. The cool temperature helps maintain their texture and keeps the carrots fresh. Plus, they taste great straight from the fridge!

Freeze: These cookies are perfect for batch baking! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. When you’re craving something sweet, just grab one (or two!) and let them thaw for about 30 minutes at room temperature.

Preparation Time	15-30 minutes
Cooking Time	10-15 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 90-100 g
• Carbohydrates: 80-90 g

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup gentle sweet or 1 cup powdered swerve
• 2 large eggs
• 1 1/2 teaspoons vanilla essence
• 1 cup finely grated carrots
• 1/2 cup chopped walnuts or pecans
• 1 cup thm baking mix or a diy quick mix baking blend
• 3 tablespoons protein powder
• 1/4 cup finely processed unsweetened coconut
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg (optional)
• 1/8 teaspoon mineral salt

Step 1: Cream Butter and Sweetener

Begin by creaming the butter and sweetener together in a mixing bowl until the mixture is smooth and well combined.

This will form the base of your cookie dough.

Step 2: Add Eggs and Flavor

To the creamed butter and sweetener, add in the 2 eggs and vanilla extract.

Mix everything well until fully incorporated.

This will enhance the flavor and structure of the cookie dough.

Step 3: Incorporate Carrots, Coconut, and Nuts

Stir in the shredded carrots, processed coconut, and chopped nuts into the mixture.

Ensure the nuts are chopped finely to avoid large chunks that may affect the texture of the cookies.

Step 4: Combine Dry Ingredients

On top of the well-mixed wet ingredients, layer the baking blend, protein powder, baking soda, baking powder, spices, and salt.

Carefully mix these together until well combined to form a uniform dough.

Step 5: Chill the Dough

Cover the dough and chill it in the fridge for at least 30 minutes.

This step is crucial for the dough to firm up and make it easier to handle later.

Step 6: Prepare for Baking

Once dough is chilled, prepare a baking sheet pan with parchment paper or a silicone mat.

Use a cookie scoop to portion out the dough, about 2 level tablespoons per cookie.

If you’re without a scoop, measure by hand and roll the dough into balls, flattening them slightly to form rounded tops.

Step 7: Bake the Cookies

Preheat your oven and place the cookies in for baking.

Check the cookies after 10 minutes, then continue baking for a few more minutes until they achieve a nice golden brown on the bottom and are lightly golden on the top.

Step 8: Cool and Finish

Let the cookies cool completely once removed from the oven.

For finishing touches, top the cookies with icing to make 24 individual cookies, or pair them to create 12 sandwich cookies with icing in the middle.

Enjoy your delightful, freshly baked treat!