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!
Servings: 24 cookies
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
Instructions
- 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 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!