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5 from 4 votes

Soft Carrot Gingerbread Cookies

These soft Gingerbread Cookies are going to become a new holiday season baking staple. Perfectly spices, just the right amount of molasses, and the addition of carrots makes enjoying these holiday cookies a little sweeter!
Servings: 14 cookies
Calories: 108kcal


  • grater


Soft Carrot Gingerbread Cookies

  • 1/2 cup finely grated carrot
  • 1/3 cup natural, unsweetened almond butter
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons molasses (not blackstrap)
  • 1/3 cup coconut sugar or brown sugar
  • 1 large egg (or egg substitute)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt omit if nut butter is salted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup whole wheat flour can sub all-purpose or gluten-free flour blend
  • 1/3 cup quick-cooking oats use certified gluten free oats if needed

Maple Icing (optional)

  • 6 tablespoons powdered sugar
  • 1 teaspoon maple syrup
  • 1-2 teaspoons milk of choice


  • Preheat oven to 350℉. Line a baking sheet with parchment paper or grease lightly with oil.
  • Pat the grated carrot dry in a kitchen towel or with paper towels to remove some of the excess moisture. Add it to a large bowl.
  • Add the almond butter, applesauce, molasses, sugar, egg, and vanilla. Whisk together until well combined. Stir in the spices, salt, baking powder, and baking soda. Add the flour and oats then mix, using a spoon or spatula, until just combined.
  • Scoop about 2 tablespoons of batter per cookie onto your prepared pan. Bake until set, 10 to 12 minutes. Cool completely then drizzle on icing, if using.

For Icing

  •  Mix powdered sugar, maple syrup, and 1 tsp of milk together in a small bowl. It will seem very thick at first but keep mixing. If your icing is too thick to drizzle off of a spoon, then add a little more milk and mix again. You don’t want the icing to be too thin or it won’t harden on top of the cookies. If you accidentally add too much milk, add more powdered sugar until you have a thick enough icing. Use right away.


Serving: 1cookie | Calories: 108kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 101mg | Potassium: 150mg | Fiber: 2g | Sugar: 9g | Vitamin A: 807IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg