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!
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.
Notes
Walnuts: for crunchy walnuts be sure to toast them before adding to the batter.
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.