Gluten Free Carrot Cake Cookies

Name: Gluten Free Carrot Cake Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen
Cuisine: American
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

By Jessina Van Datta
@jessinamercy

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

Rating:

☆☆☆☆☆ 0 votes0

Serves:

2 dozen

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

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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

How to Make Gluten Free Carrot Cake Cookies

Step-by-Step

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