Why Make This Recipe
Classic Gluten Free Carrot Cake Cookies are not just a tasty treat; they are also a healthier alternative for those who follow a gluten-free diet. These cookies bring all the flavors of your favorite carrot cake, combined into a convenient and chewy cookie form. With the natural sweetness of coconut sugar and maple syrup, you can enjoy a delicious dessert without the guilt. Plus, they’re simple to make and perfect for sharing with family and friends!
How to Make Classic Gluten Free Carrot Cake Cookies
Ingredients:
- 1 cup finely grated carrots
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins or walnuts (optional)
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the grated carrots, gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Add raisins or walnuts if you like.
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Classic Gluten Free Carrot Cake Cookies
These cookies can be served warm or at room temperature. They make a great snack for a lunchbox or an after-dinner treat. You can also serve them with a cup of tea or coffee for a delightful afternoon break. For an extra touch, consider dusting them with powdered sugar or pairing them with a scoop of ice cream.
How to Store Classic Gluten Free Carrot Cake Cookies
To store these cookies, place them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them well in plastic wrap or a freezer bag. They can last up to three months in the freezer. When you’re ready to enjoy, simply thaw them at room temperature.
Tips to Make Classic Gluten Free Carrot Cake Cookies
- Use freshly grated carrots for the best flavor and moisture.
- Make sure to measure the flour accurately to avoid dry cookies.
- If you want extra flavor, add chopped pineapple or shredded coconut to the mix.
- Adjust the spices according to your taste if you like a spicier cookie.
Variation
For a different twist, consider adding chocolate chips instead of raisins or walnuts. You could also try using different nuts, like pecans or hazelnuts, for added crunch. Another fun variation is to add a cream cheese frosting on top after baking for a more indulgent treat.
FAQs
Can I use regular flour instead of gluten-free flour?
Yes, if you don’t need to keep it gluten-free, you can use regular all-purpose flour.
Can I make these cookies vegan?
Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based substitute for the coconut oil.
What can I use instead of coconut oil?
You can use other oils like vegetable oil or melted butter if you prefer. Just keep in mind that it will slightly change the flavor.
Classic Gluten Free Carrot Cake Cookies
Ingredients
Dry Ingredients
- 1 cup gluten-free all-purpose flour Make sure it's a blend suitable for baking.
- 1/2 cup almond flour Adds a nice flavor and texture.
- 1/2 cup coconut sugar For sweetness.
- 1 teaspoon baking powder Leavening agent.
- 1/2 teaspoon baking soda Helps cookies rise.
- 1/2 teaspoon cinnamon For flavor.
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup maple syrup Natural sweetener.
- 1/4 cup coconut oil, melted Can substitute with vegetable oil or melted butter.
- 1 large egg Can substitute with a flax egg for vegan option.
- 1 teaspoon vanilla extract For flavor.
Main Ingredients
- 1 cup finely grated carrots Use freshly grated for best flavor.
- 1/2 cup raisins or walnuts Optional add-ins.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the grated carrots, gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Add raisins or walnuts if using.
- Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.