A while back I was discussing with a friend about how we were going to make carrot cake. It would be so perfect because our boys would love it and well… eat their carrots.
The time got away from me, as it often does and the seasons turned and I was on to the next project. This happens to me ALOT. Especially in this season of life with 2 small children. I know my 7 year old isn’t very small anymore but to me he will always be my first baby and he still has needs. And I am ok with that!
Anyway, As the holidays draw near and I am testing new things in my kitchen, I am thrilled with the results of these Oatmeal carrot cake cookies.
Inspired by Sally’s Baking Addiction (not gluten free) yet again, these cookies are rich in flavor and have just the right amount of carrots and oatmeal to make them absolutely perfect.
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The icing on top is an extra special something that will add delight in your kids eyes and let’s be honest… it helps to hide the carrots.
My Ingredients
The flour that you will always find in my pantry is Authentic Foods Brand. It’s is finely ground and I feel it is very high quality. Since I started using it, my baked goods have never been better.
I always use Gluten Free and Me Tapioca starch. It’s also another staple ingredient in my pantry.
But let’s talk a minute about oats. You have to be very careful when shopping for oats. They must be certified gluten free. Oats are one of the easiest ways to get accidentally “glutened” because they are often cross contaminated. I always buy Bob’s Red Mill brand gluten free oats.
And have I mentioned lately how much I love my new food processor? Chopping and slicing has never been easier. My carrots came out perfectly shredded in my new Cuisinart food processor.
It’s funny because in all my years of cooking I have never owned a food processor. But everyone in my Stay gluten free community said I needed one and they were right!
If you aren’t already a member of my Facebook community please join us (it’s FREE click here to join now).
I hope you love these cookies as much as my friends and family did! Bake them this holiday season. You will be glad you did.
The post Gluten Free Oatmeal Carrot Cake Cookies appeared on Stayglutenfree.com first.
Gluten Free Oatmeal Carrot Cake Cookies
Ingredients
Cookie
- 3/4 Cup Brown rice flour
- 3/4 Cup Tapioca starch
- 2 tbsp Potato starch
- 1/2 tsp Xanthan gum
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp Ground cloves
- 1/4 tsp Ground nutmeg
- 1 tsp salt
- 1 Cup Brown Sugar
- 1/2 Cup Granulated sugar
- 1 Cup Coconut oil (not melted)
- 2 tsp Vanilla
- 2 tbsp Bob's Red MIll Egg Replacer
- 4 tbsp Warm water
- 1 Cup Shredded Carrots About 2-3 large carrots
- 2 Cup Gluten free oats
Icing
- 1 Cup Powdered Sugar
- 2 tbsp Coconut Milk
Instructions
Cookies
- Preheat oven to 350 degress and line 2 cookie sheets with parchment paper.
- In medium bowl whisk flour, tapioca starch, potato starch, xanthan gum, baking soda, cinnamon, cloves, nutmeg, and salt together.
- In small separate bowl mix egg replacers (2 tbsp of mixture with 4 tbsp of warm water) and set aside. You will want to time this so that once mixed, the egg replacer is only left to sit 1-2 minutes to set.
- In stand mixing bowl mix brown sugar, granulated sugar, coconut oil (not melted), egg replacer, and vanilla.
- Add wet ingredients to dry ingredients to form dough with spatula.
- Add in carrots and oats and continue to form dough.
- Place 1.5 tablespoon size balls on cookie sheet 3 inches apart
- Bake 8 minutes then gently flatten with back of spoon and finish baking
- Bake remaining 7 minutes. Remove from oven and reshape edges if necessary. If cookies spread to much this is the time to gently reshape them before they cool.
- let cool 10 minutes on cookie sheet then transfer to wire rack
- Let cookies cool completely before icing them.
Icing
- In small bowl mix 1 cup powdered sugar with 2 tablespoon of coconut milk.
- Line a cookie sheet with parchment paper. Place the cookies on the tray and drizzle each cookie with icing using a spoon or fork.
- If you need more glaze make a new batch, I do not recommend doubling the icing recipe.
- Let icing dry completely. Rotate them occasionally.
- Serve and enjoy!