Gluten Free Carrot Cake Cookies

Jessina Van Datta

By
@jessinamercy

I adapted this recipe with ingredients I had on hand from one I found online.


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Rating:

Serves:

2 dozen

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

1/2 c
white rice flour
1/2 c
brown rice flour
1 c
coconut flour
1 tsp
cinnamon
1 tsp
clove, ground
1/2 tsp
ginger
1 tsp
baking soda
1/2 tsp
salt
1/3 c
corn oil
1 c
sugar
2
eggs
1 1/4 c
shredded carrots
3/4 c
crushed pineapple
1/2 c
raisins
1/2 c
nuts (walnut or pecan)
4 Tbsp
flax meal
1/2 c
cream cheese
1/4 c
powdered sugar
2 Tbsp
butter

Directions Step-By-Step

1
Preheat oven to 375˚F.
2
Combine baking mix, cinnamon, clove, ginger, baking soda and salt in a medium bowl.
3
In another bowl, whisk together oil, sugar, eggs and carrots; stir into dry ingredients, along with raisins, walnuts and flaxseed, until thick batter forms.
4
Coat 3 baking pans with butter and drop tablespoons of batter onto pans, about 1½-inches apart.
5
Bake for about 20 minutes. Transfer to wire rack to cool.
6
In a medium bowl, stir together cream cheese and sugar until smooth; spread about 1 teaspoon on each cooled cookie.
7
To store, place cookies in an airtight container and refrigerate.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Hashtags: #Carrot, #Cookies, #cake