Gluten-Free Carrot Cake Cookies

Delicious and healthy!  These gluten-free carrot cake cookies are perfect for a no-guilt midday snack.

Carrot Cookie.jpg

Directions

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1. Preheat the oven to 325°F, and line a baking sheet with parchment paper.

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.


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2. In a separate bowl, whisk together the coconut oil, egg, and vanilla.

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3. Stir in the maple syrup until thoroughly incorporated.

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4. Add half of the flour mixture and mix. Add in the other half and mix.

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5. Fold in the carrots.

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6. Chill the dough for at least 30 minutes.

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7. Drop the dough into teaspoon sized scoops on the baking sheet.

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8. Bake at 325°F for 15 minutes.

 
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9. Cool on the baking sheet for at least 15 minutes before adding glaze.

 
Gluten-Free Carrot Cake Cookies

Gluten-Free Carrot Cake Cookies

Yield: 18 cookies
Author:
prep time: 15 Mcook time: 15 Mtotal time: 30 M
Delicious and healthy! These gluten-free carrot cake cookies are perfect for your Easter brunch or for a no-guilt midday snack.

ingredients:

  • 1 cup instant oats
  • 3/4 cup gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/8 tsp salt
  • 2 tbsp coconut oil
  • 1 large egg (room temp)
  • 1 tsp vanilla
  • 1/2 cup pure maple syrup
  • 3/4 cup grated carrots
Glaze
  • 1 cup powdered sugar
  • 1-2 teaspoons milk
  • 1 teaspoon vanilla

instructions:

How to cook Gluten-Free Carrot Cake Cookies

  1. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together the coconut oil, egg, and vanilla. 
  4. Stir in the maple syrup until thoroughly incorporated.  
  5. Add half of the flour mixture and mix.  Add in the other half and mix. 
  6. Fold in the carrots.
  7. Chill the dough for at least 30 minutes.
  8. Drop the dough into teaspoon sized scoops on the baking sheet.
  9. Bake at 325°F for 15 minutes.
  10. Cool on the baking sheet for at least 15 minutes before adding glaze.
  11. To make the glaze. Slowly add milk and vanilla to powdered sugar until thick and glossy.  
  12. Drizzle on top of cooled cookies.

Calories

102.93

Fat (grams)

2.12

Sat. Fat (grams)

1.40

Carbs (grams)

19.53

Fiber (grams)

0.71

Net carbs

18.82

Sugar (grams)

11.57

Protein (grams)

1.51

Sodium (milligrams)

61.91

Cholesterol (grams)

10.35
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