Gluten-Free Carrot Cake Cookies (Easy & Chewy)
GF Easy Carrot Cake Cookies are soft, chewy, and perfectly spiced. Made with freshly grated carrots, toasted walnuts, and spices, they bring all the flavors of classic carrot cake in a simple cookie form. Perfect as a snack or tea time.
Ingredients
- ⅔ cup unsalted butter, softened at room temperature
- ¾ cup brown sugar
- 1 egg, room temperature
- 1 cup gluten-free all-purpose flour
- 1 cup grated carrots (about 130g)
- 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, cream softened butter and brown sugar until light and smooth. Stir in the egg and mix.
- Add gluten-free all-purpose flour, baking powder, baking soda, spices, and salt, and mix until well incorporated.
- 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.