Gluten Free Carrot Cake Cookies (Edit recipe)

So pumped the PNW weather is FINALLY getting warmer 🙌🏼 These carrot cookies were in order! They taste just like a slice of cake, but in cookie form! They’re gluten-free but can easily be substituted for regular flour! Provecho amigos!

20 minutes

9 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	87
Fat:	5 g
Carbohydrates:	9 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	38 mg
Fiber:	1 g
Sugars:	4 g
Calculated per serving.

by The Hangry Latina

Serves: 18

Ingredients

Cookies

0.75 cup Gluten Free Flour
0.5 tsp Baking Soda
1.5 tsp Ground Cinnamon
0.25 cup Coconut Oil, Any oil will work!
1 whole Egg
1 tsp Vanilla Extract
1 cup Carrots, Shredded- about 3-4 whole carrots
1.25 cup Rolled Oats
0.333 cup shredded Coconut, unsweetened
0.333 cup Pecans, Chopped, Any nut will work (like walnuts)
0.25 cup Original Craisins

Glaze

0.25 cup Powdered Sugar
2 Tbsp Milk, Any milk will work
1 pinch Ground Cinnamon
1 pinch ground Nutmeg

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

* Preheat oven to 350° F. 
* In a bowl, whisk together dry ingredients: flour, baking soda, cinnamon, nutmeg and salt. 
* In a separate large bowl, mix together oil, sugar, egg & vanilla paste until well combined. Slowly fold in shredded carrots.  
* Next add in dry ingredients- mix well until everything is combined. Lastly, fold in oats, coconut, nuts and raisins. 
* Carefully spoon mixture onto a pre-lines baking sheet. Gently flatten the cookie with your hand. (If you wet your hands a bit, the dough sticks to your fingers less) 
* Place in oven and bake for 8-9 minutes or until edges are golden. Cool before serving.
* For glaze: combine all ingredients until thickened & combined. Carefully add glaze once cookies have cooled.