Gluten-Free Carrot Cake Cookies
GF Carrot Cake Cookies are soft, perfectly sweetened, and delicious. Perfect snack or tea time. Serve plain or with cream cheese frosting!
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About this recipe
GF Carrot Cake Cookies are soft, tender, and delicious. If you are a carrot cake lover you can’t miss this popular recipe of carrot loaf cake with cream cheese frosting.
The recipe takes walnuts, but feel free to play with other options like raisins. You can serve them plain or with cream cheese frosting. If you choose the last option here is the link for a perfect cream cheese frosting.
They are super easy to make and freeze very well. They’re the perfect snack, or for tea time.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted butter at room temperature.
- Sugar: brown sugar. You can also use white sugar.
- Egg: room temperature egg is better
- Carrots: freshly grated carrots, not canned.
- Spices: ground cinnamon, ginger, and nutmeg.
- Walnuts: chopped toast walnuts. Optional but highly recommended.
How to make GF Carrot Cake Cookies
Preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat.
In a large bowl mix softened butter and brown sugar until creamy. You can use an electric mixer or a hand whisk. Stir in the egg and mix.
Add the gluten-free all-purpose flour, baking powder, baking soda, spices, and salt. Mix with a rubber spatula.
Add the grated carrots and mix. Finally, add chopped and toasted walnuts.
Scoop out balls of cookie dough on the prepared sheets, spacing them an inch or so.
Bake for 15 minutes or until golden brown. Let cool before removing to a wire rack.
Optional: Serve with this perfect cream cheese frosting.
Storing
Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days.
You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.
Top Tip
- Carrots: they need to be grated and I found that a large-holed grater is better. Grate them at the last minute so they don’t release much liquid. If they do release liquid when you’re about to add them, squeeze it before doing it.
- Walnuts: for crunchy walnuts be sure to toast them before adding to the batter.
Variations
- Toppings: This recipe takes chopped and toasted walnuts. You can also add raisins or almonds.
- Spices: feel free to play with spices as taste. These cookies take ginger and cinnamon, and you can add nutmeg too.
For more related recipes
- Carrot Loaf Cake (with cream cheese frosting)
- Carrot Cake Muffins
- Zucchini Muffins
- Chocolate and Beetroot Cake
- Sweet Potato Cake (with cream cheese frosting)
Gluten-Free Carrot Cake Cookies
Ingredients
- ⅔ cup unsalted butter
- ¾ cup brown sugar
- 1 egg room temperature
- 1 cup gluten-free all-purpose flour
- 1 cup grated carrots (about 130gr)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- Walnuts chopped and toasted
Instructions
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or a silicone mat.
- In a large bowl mix softened butter and brown sugar until creamy. You can use an electric mixer or a hand whisk. Stir in the egg and mix.
- Add the gluten-free all-purpose flour, baking powder, baking soda, spices, and salt. Mix with a rubber spatula.
- Add the grated carrots and mix. Finally, add chopped and toasted walnuts.
- Scoop out balls of cookie dough on the prepared sheets, spacing them an inch or so.
- Bake for 15 minutes or until golden brown. Let cool before removing to a wire rack.
- Optional, serve with cream cheese frosting.
