Gluten Free Carrot Cake Cookies (Edit recipe)

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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!

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PREP TIME

20 minutes

COOK TIME

9 minutes

INGREDIENTS

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

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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.

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About This Recipe

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
Sugar Alcohol:	0 g
Calculated per serving.