These gluten free carrot cake cookies were inspired by my new love for making Crumbl Cookie copycats.
I’ve successfully made a handful and keeping thinking of new flavors I want to try.
In March my bakers in My GF Baking Club for Kids made a chocolate Crumbl copycat that was absolutely amazing.
Make Sure You Have
Be sure you are using my OWN app-purpose gluten free flour blend so you get perfect results.
I will say this is a very delicate, cake-like cookie, but it’s so worth making and trying. Keep in mind that carrots add moisture to baked goods which makes these cookies really soft. I suggest keeping these cookies in an airtight container in the refrigerator so that they hold together well.
I write all my recipes to be dairy free, because I’m dairy free and want to give you very specific ingredients to use. B as with all my recipes, using dairy only makes them taste better. So feel free to use it if you can.
I hope you love these gluten free carrot cake cookies as much as we did. If you make them be sure and post a picture in my Stay Gluten Free Community so I can hear and see what you think of them.
Gluten Free Carrot Cake Cookies
Ingredients
Carrot Cake Cookie
- 1/2 cup dairy free butter, softened I use Earth Balace, soy free butter sticks
- 67 grams ligh brown sugar
- 67 grams granulated sugar
- 55 grams shredded carrots
- 1 tbsp vanilla extract
- 1 large egg
- 221 grams Paola's OWN all-purpose GF Flour https://stayglutenfree.com/gf-flour/
- 3/4 tsp xanthan gum
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground all spice
- 1/8 tsp ground cloves
- 1/4 tsp salt
Cream Cheese Frosting
- 4 oz dairy free cream cheese, softened I use tofutti or Violife brands
- 2 tbsp dairy free butter, softened I use Earth Balace, soy free butter sticks
- 1/2 tsp vanila extract
- 120 grams powdered sugar
- Pecans for topping (optional)
Instructions
Carrot Cake Cookies
- Preheat ocen to 350 then line 2 baking sheets with silicone baking mats (preferred) or parchment paper
- In a medium bowl whisk together the flour, xanthan gum, baking powder, baking soda, cinnamon, ginger, all spice, cloves and salt until combined. Set it aside.
- Using an electric mixer cream together the butter, brown sugar, and granulated sugar together until smooth and creamy.
- Add the shredded carrots, vanilla and egg and mix until combined and smooth.
- Add in the flour mixture and mix until a smooth thick batter is formed.
- Using an ice cream scoop, scoop 10 equal sized cookie dough balls and place them on the prepared baking sheets.
- Bake them for 15-17 minutes. Let them cool on the baking sheet for 20 minutes then gently transfer them to a cooking rack.
- Prepare the frosting
Cream Cheese Frosting
- Using an electric mixer beat together the cream cheese and butter until smooth and creamy.
- Add the vanilla extract and powdered sugar and mix until smooth for about 4-5 minutes.
- Add the frosting to the cookie using a spatula. Top with chopped pecans (optional)
- Serve and enjoy
Paola Anna has helped thousands of people live a delicious gluten free life. Her gluten intolerance and her boys’ food allergies have inspired her to be an advocate for the gluten free community and create recipes that the whole family will love. You can sign up to receive new recipes and learn more about her GF Baking Club for Kids on her website stayglutenfree.com
