Recipe: Carrot Cake Cookies

Carrot cake cookies – and they’re gluten free! These are fluffy, crumbly, and cake like cookies that are perfect toppers for ice cream or on their own as a sweet snack. Okay, let’s bake up!

First, it’s a similar recipe to the carrot cake cheesecake bars I made a couple of weeks ago. I often make them at the same time, just adding a bit more flour to the cookies once the bar batter is halved out. Saves me time in the kitchen! Okay, let’s get started.

Ingredients

• 1 1/4 cup of packed brown sugar
• 3/4 cup of salted butter
• 2 eggs
• 1 1/2 cup of grated carrots
• 1 tablespoon of vanilla
• 1 1/2 cup of gluten free flour
• 2 teaspoons of cinnamon
• 1/4 teaspoon of baking powder
• salt to taste

Okay – let’s get started. Grating the carrots is the hardest part of this recipe, other than the grater, you can make it all in one bowl, so clean up is easy!

After you grate the carrots and set them aside, combine the brown sugar and the butter in a mixing bowl. Whisk well and then add the eggs, grated carrots, and vanilla. Once well combined, mix in the flour, cinnamon, baking powder and add the salt to taste. Combine gently, and try not to over mix the carrot cake cookie batter.

Then, chill the batter for 3-4 hours. Once chilled, set the oven to 350 degrees on bake and line a baking sheet with a silicone liner or with parchment paper for easy clean up. Then, once cooled, roll out into 1 inch balls, and press flat and bake for 8-11 minutes or until the cookies are golden brown and cake like.

Cool the cookies on a baking rack and eat up. We like to keep them in the freezer – oddly, we have an affection towards frozen cookies and desserts – they’re just so good!

Well, there you have it – carrot cake cookies. Thanks for stopping by – see you again soon!