Carrot and almond cookies are delicious cookies, crunchy on the outside but with a soft heart, very easy to prepare.
A soft dough based on carrots, almond flour (or finely chopped blanched almonds), and cream cheese make these cookies irresistible and perfect for breakfast or a snack, or even for a sweet indulgent break at any time of the day.
Read on to see how to make carrot and almond cookies with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Low cost
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup almond flour (or finely chopped blanched almonds)
- 1/2 cup grated carrots
- 1 egg
- 1/3 cup sugar
- 3 tbsp butter
- 1 1/2 tbsp cream cheese
- ground cinnamon
- powdered sugar
Preparation of Carrot and Almond Cookies
In a large bowl, using electric beaters, cream the butter with the cream cheese and sugar.
Add the egg and mix again with the beaters until you get a homogeneous mixture.
Add the grated carrots, sifted flour, almond flour (or finely chopped blanched almonds), and a pinch of cinnamon.Mix until the mixture is homogeneous, then cover the bowl with plastic wrap and let the mixture rest in the refrigerator for at least an hour.
After the resting time, put some powdered sugar on a flat plate.
Take the mixture, form walnut-sized balls (don’t worry if the mixture is a bit sticky) and roll them in the powdered sugar, covering them on all sides.Place them on a baking tray lined with parchment paper, keeping them spaced apart, and bake them in a static oven preheated to 350°F for eighteen minutes, until they are slightly golden.
Remove from oven and let your carrot and almond cookies cool completely on the tray before removing and storing them in a tin or airtight container.
Notes
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