During my senior year of college, one of my mom’s cousins and her husband drove their RV to California for a road trip in the spring. Although traveling for over two months, they ended up in our town just before Easter, so we invited them to our house for a special holiday meal.
Throughout my childhood, most of our Easter festivities happened first thing in the morning. Similar to our stockings on Christmas Day, my brother and I raced to the kitchen table to see what the Easter bunny had left in the plastic eggs in our wicker baskets, and we eagerly shook each one, squealing over what we found when we cracked them open: marshmallow Peeps, milk chocolate eggs, Starburst-flavored jelly beans, and sometimes even a few miniature Reese’s peanut butter cups wrapped in festive pastel-colored foil.
However, we usually kept our Easter dinners fairly simple, if we even cooked anything special at all… So that particular year when we hosted Mom’s cousin, we made a big effort to prepare an actual Easter meal!
Mom picked up a gigantic honey-baked ham from a local shop as the main course, and Dad volunteered to whip up some side dishes of sautéed asparagus, mashed potatoes, and a spinach salad. Always a baker, even back then, I offered to handle dessert and help Dad with making his whole wheat rolls from scratch.
Shortly before the holiday, I skimmed through one of my favorite cookbooks and picked out a classic single-layer carrot cake recipe. (Carrots… The Easter bunny… It seemed fitting!) I baked the cake in our well-worn metal 9×13” pan the day before, covered it with foil, and refrigerated it overnight.
After church the next morning, I whipped up a bowl of homemade cream cheese frosting, which I slathered all over the top of the cake in a beautifully thick layer. My carrot cake looked and smelled incredible — even better than most of the grocery store bakeries in town! — yet when the time came to serve it…
We all looked at each other with wide eyes. We didn’t have a platter big enough to hold the entire cake… And most of the adults completely forgot to save room for dessert!
I seem to remember eating carrot cake every day for the entire week after Easter… We had that much leftover — but at least it tasted amazing!
In hindsight, these Healthy Carrot Cake Thumbprint Cookies probably would’ve been a much better dessert for our little Easter dinner that year! They’re soft and chewy, bite-sized, perfectly portioned… And there are very few leftovers to worry about, especially compared to a big sheet cake!
These fun thumbprint cookies still have the same rich flavors as classic carrot cake… Including their sweet centers, which taste just like the cream cheese frosting often spread on top of carrot cake! Yet unlike traditional carrot cake recipes, these healthy carrot cake thumbprint cookies contain no refined flour or sugar… And they’re 42 calories!
HOW TO MAKE HEALTHY CARROT CAKE THUMBPRINT COOKIES
Let’s go over how to make these healthy carrot cake thumbprint cookies! You’ll start by making the cookie dough. This cookie dough is actually a bit wetter than most, and that’s intentional! I found that gave these cookies the perfect blend of traditional carrot cake texture and classic chewy cookie texture. Or in other words… It made these healthy thumbprint cookies literally taste like little bites of carrot cake!
For the cookie dough, you’ll need white whole wheat flour, baking powder, salt, and a trio of spices: cinnamon, allspice, and nutmeg. I buy my favorite cinnamon online here! It tastes stronger, richer, and sweeter than ordinary cinnamon, yet it’s still really inexpensive. It’s the only kind I use in my baking now! Then the allspice and nutmeg round out the spice flavor to create an even richer and cozier flavor.
Just in case you haven’t heard of it… White whole wheat flour actually exists, and it’s not a combination of white (aka all-purpose) flour and regular whole wheat flour! Instead, white whole wheat flour is made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They have the same health benefits, like extra fiber, but white whole wheat flour has a lighter taste and texture… And that lets the soft texture and sweet flavor of your healthy carrot cake thumbprint cookies really shine!
Tip: I’ve also included my favorite gluten-free options in the Notes section of this recipe, if you’d like to make your healthy carrot cake thumbprint cookies gluten-free instead!
Unlike traditional thumbprint cookie recipes that often call for a full stick of butter (if not more!), you only need 1 ½ tablespoons to make these cookies. That small amount of butter really helps keep your healthy carrot cake thumbprint cookies low calorie and low fat! Yet they still taste just as rich and buttery as traditional recipes, thanks to…
Vanilla extract! Vanilla enhances butter’s rich flavor, so by using a bit more vanilla in your cookie dough compared to regular cookie recipes, your healthy carrot cake thumbprint cookies taste just as rich as traditional ones. It’s one of my favorite cookie baking tricks!
You’ll skip the refined granulated sugar often found in traditional thumbprint cookie recipes and sweeten your cookie dough with coconut sugar instead. Coconut sugar is exactly what it sounds like: an unrefined sweetener that comes from coconuts! However, it does not actually taste like coconuts. It has a rich caramel-like flavor, similar to brown sugar, and you can usually find it on the baking aisle right next to the regular sugar!
Of course, it’s impossible to make these cookies without one very important ingredient… Freshly grated carrots! Yes, they must be freshly grated. Do NOT substitute store-bought pre-shredded carrots (also called matchstick carrots). These are much thicker and drier, and they don’t soften properly while baking… which means they’ll stay crisp and crunchy… and therefore ruin the texture of your cookies. Not good.
So for the best results, grate your own carrots — and use the smallest holes of your box grater! Finely freshly grated carrots (say that five times fast…) completely soften while your cookies bake, so your healthy carrot cake thumbprint cookies have the best soft and chewy texture!
Remember how I mentioned this cookie dough is fairly wet? That means you must chill it! Chilling helps stiffen the cookie dough, so it’s easier to shape and work with later.
Then while your cookie dough chills, it’s time to make the filling! It’s really simple to prepare, and it tastes just like cream cheese frosting, even with no butter or powdered sugar. How amazing is that??
To make it, you’ll mix together Greek yogurt, light cream cheese, liquid stevia, and a hint of vanilla until the filling is smooth and creamy. You can do this by hand or with a mixer — whatever is easiest for you! (Although I will admit… Doing it by hand and smoothing out every single one of the little lumps is quite a workout! 😉 )
Then transfer your filling to a zip-topped bag. Just before baking, you’ll cut off one corner and pipe the filling into the center each cookie. That’s so much easier (and faster!) than using a spoon to fill each of your healthy carrot cake thumbprint cookies!
But I’m getting a little ahead of myself… You need to get your cookie dough out of the fridge first!
Even after chilling, your cookie dough will be sticky. Remember, that’s intentional! That creates the perfect carrot cake texture for your healthy thumbprint cookies. However, that sticky texture means you should not touch the cookie dough with your bare hands!
Use a spoon and spatula to transfer it onto your baking sheet instead. Then moisten your fingers and palms with a little water before shaping them into round spheres… And moisten your fingers with more water before making the indentation in the center of each one. (I dipped my fingers in a small bowl of water in between shaping each one, and the cookie dough never stuck to my hands!)
Then pipe the cream cheese filling into the cookies’ centers… Slide your baking sheet in the oven…
And enjoy your adorable and sweet carrot cake treats! Then when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ????) I’d love to see your healthy carrot cake thumbprint cookies!
| Healthy Carrot Cake Thumbprint Cookies | Print |
- for the cookies
- 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
- ¾ tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg white, room temperature
- 1 ½ tsp vanilla extract
- 1 tsp nonfat milk, room temperature
- ½ cup (96g) coconut sugar
- ½ cup (53g) finely grated carrots (about one medium, peeled first — and see Notes!)
- for the filling
- 2 tbsp (30g) plain nonfat Greek yogurt
- 2 tbsp (28g) well-softened light cream cheese (see Notes!)
- ¼ tsp liquid stevia, or adjusted to taste
- ⅛ tsp vanilla extract
- To prepare the cookies, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg white, vanilla, and milk. Stir in the coconut sugar. Add in the flour mixture, stirring until incorporated. Fold in the carrots. Chill the cookie dough for 30 minutes.
- To prepare the filling, mix together the Greek yogurt, cream cheese, stevia, and vanilla in a small bowl until completely smooth. Transfer the mixture into a zip-topped bag.
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- {See Notes below before beginning this step!} Roll the cookie dough into 24 small spheres, and place them on the prepared baking sheet. Using your index finger or thumb, make an indentation in the center of each. Cut off a small piece of the corner of the filling bag, and pipe it into the indentations. Bake at 350°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before carefully transferring to a wire rack. (If the cookies stick to the baking sheet, slide a knife underneath each cookie first!)
For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
It’s important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your cookies turn out dry and crumbly, rather than soft and chewy. If you can’t incorporate all of the flour into your cookie dough, then stir in additional milk ½ teaspoon at a time until all of the dry ingredients are incorporated.
For a stronger spice flavor, increase the cinnamon to 1 teaspoon. (That’s the way I prefer my cookies!)
Any milk may be substituted for the nonfat milk.
Brown sugar may be substituted for the coconut sugar.
Do NOT substitute store-bought pre-shredded carrots (also called matchstick carrots). They’re thicker and drier, and they don’t soften properly while baking. Use the finest holes of a box grater to grate your carrots. This tiny size ensures the carrots completely soften while baking, which ensures your cookies turn out perfectly soft and chewy.
Any type of cream cheese will work (Neufchâtel cream cheese, Greek yogurt cream cheese, fat-free cream cheese, even regular cream cheese!). Just make sure it’s very well softened first!
I highly recommend using the liquid stevia! It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine too. (I buy mine online here because it’s the cheapest price I’ve found!) However, if you prefer, 1 ½ tablespoons of powdered sugar, granulated sugar, brown sugar, or coconut sugar may be substituted in the filling. I don’t recommend using honey, maple syrup, or agave because it’ll make the filling too liquidy.
This recipe is easily doubled!
{gluten-free, clean eating, low fat}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Carrot Cake
♡ Healthy Mini Carrot Cake Cupcakes
♡ Healthy Carrot Cake Oatmeal Cookies
♡ Healthy One-Bowl Carrot Cake Bars
♡ Healthy Carrot Bundt Cake
♡ Healthy Peanut Butter Cheesecake Thumbprint Cookies
♡ Healthy Apple Pie Thumbprint Cookies
♡ Healthy Pumpkin Pie Thumbprint Cookies
♡ …and the rest of Amy’s healthy carrot cake recipes!
These look delicious! For me, the best thing about carrot cake are the spices. One question I have would be the frosting. I bought liquid stevia recently and it has a bitter after taste (I tasted few drops at different times, and they’re all like that). Is that normal, or would it disappear after adding it to other things/ingredients for baking, frosting etc.?
Thank you so much Sue! I completely agree… The spices in carrot cake are so irresistible! 🙂 Have you tried baking with the liquid stevia yet, or have you mainly tasted a few drops straight from the bottle? I’ve found that if I consume it straight from the bottle, rather mixed into something (even something as simple as a latte!), I can detect a “stevia” taste, but when I use it in my baking recipes where there are lots of other ingredients (especially spices!), I don’t notice that “stevia” taste at all. If you’re concerned, then you can easily make the filling first and taste it before you add it to the centers of the cookies! If you can still taste the stevia in the filling before piping it into the cookies, then you can make a fresh batch with a different sweetener (see the Notes section of this recipe!). That way, you don’t waste your entire batch of cookies! Does that make sense?
I found Healthy Carrot Cake Thumbprint Cookies very educational.
Kisses!! 🙂
I’d love to hear what you think of these cookies if you try making them Dian!
I love the tatted doily that you used in one of your photos! As a tatter I can’t help but notice such things. I will try to make the recipe for these cookies but I will have to make several adaptations for several of the items that I am allergic to. Thank you for sharing your expertise with those of us that are still trying to find our way in the world of cooking with allergies. By the way, if you are allergic to the red sweet potatoes that we usually see during the winter holidays, try looking for the “white” sweet potatoes. They are a tan color on the outside and have a light yellow flesh inside. I can eat these but the others make me very sick. The carroteen is the reason that carrots, winter squash, pumpkins and regular sweet potatoes have that amazing color that they have.
I’m so honored that you’d like to try making these cookies Kathy! I’m always happy to share tips, tricks, and advice. Many of my family members have quite a few food allergies, so I know how tricky it can be to navigate recipe substitutions and modifications! 😉 I’m always SO impressed by doilies — they look so intricate and difficult to make! You must be incredibly talented as a tatter! 🙂 I can’t wait to hear how your cookies turn out! And thanks for sharing your insights about sweet potatoes and carotene too!
What are thoughts on using almond flour instead of the gf concoction? I’d love to give these a try but didn’t want to completely destroy such a beautiful recipe! Thank you!
I’m so honored that you’d like to try making these cookies! If you substitute pure almond flour, the texture may be a little different (not quite as soft and chewy), and you’ll likely need to add a bit more because it doesn’t absorb liquids the same way wheat-based flours and my recommended gluten-free flour blends do. However, the flavors should remain the same! 🙂 I’d love to hear what you think of these thumbprint cookies if you do try making them!
Is it possible to use powdered stevia instead of liquid, as I can’t get liquid stevia and would still like to keep the calories down?
Thank you! 🙂
I’m honored that you want to try making these cookies Jessica! It actually depends on the stevia product that you have. Many brands and products have a different sweetness level and behave differently in baking recipes. What’s the exact name (brand and product name both!) of the stevia that you’d like to substitute? 🙂
It’s called Sweet N’ Low, and they are in little sachets…
Thanks for sharing Jessica! From the Sweet’N Low website, it looks like they’re actually packets of saccharin, not stevia. Is that the ingredient that’s listed on the packets or the box? I just want to confirm that’s truly what you have! 🙂 If so, then you’ll need 3 packets to replace the liquid stevia in the filling. I can’t wait to hear what you think of these cookies!
It doesn’t say saccharin on the ingredient list, but stevia is an ingredient not the pure extract. However, I made them and used 3 packets and it worked perfectly!! Thank you so much 🙂
Yay!! I’m so glad it worked Jessica! Thanks for taking the time to let me know! 🙂 I really hope you enjoyed these cookies!
Hi! I’m a big fan of your recipes! Would love to make these cookies they look delicious just wondering if I could use Wholesome Organic stevia zero calorie sweetener blend instead of liquid stevia?
I’m so honored that you’re enjoying my recipes Mazal! That truly means a lot! If it’s the blend that comes in packets, then you’ll need 3 packets to replace the liquid stevia. 🙂 I can’t wait to hear what you think of these thumbprint cookies!
Perfect thank you!
You’re welcome Mazal! 🙂
Hi Amy. I am loving your gluten free recipes! Thank you for sharing them 🙂 Please advise if these cookies can be frozen? If so, how would one freeze them and defrost them? if not, can you suggest which of your gluten free recipes are freezer friendly? I prefer to make ahead and pull out of the freezer when desired, as most days I’m super busy.
Thanks so much!
I’m so honored that you’re enjoying my gluten-free recipes, Priya! I haven’t tried freezing these or any of my other thumbprint cookies, so I’m honestly not sure and don’t want to lead you astray. However, these do last for at least 1 week if stored in an airtight container in the refrigerator (and I had them last closer to 2 weeks!), if that helps at all!
Almost all of my other gluten-free cookie recipes (aside from snickerdoodles, other sugar-coated cookies, and ones topped with frosting or drizzles) are freezer friendly! I’m not sure if you meant any gluten-free recipe, or if you were just referring to cookies. 😉
I’d love to hear what you think if you decide to try making these cookies — or any other of my gluten-free recipes! 🙂
Thanks so much Amy. Any freezer friendly gluten free meal or cookie is always appreciated 🙂 Thanks again! I will be sure to let you know when I make any of your recipes!
It’s my pleasure, Priya! 🙂 If you find another recipe of mine that you’d like to try making and freezing, feel free to ask if you’re unsure too. I’m always happy to help and answer questions on a recipe-by-recipe basis!
Will do! Much appreciated!
You’re welcome Priya! 🙂