If you love carrot cake, you will love these gluten free carrot cake cookies with a delicious icing drizzle.
One bite and you will be hooked with these cookies carrot cake flavor!
We celebrated my father in law’s 85th birthday this past weekend. He wanted a delicious birthday cake, but we needed to not only make it gluten free but dairy free as well. I had been craving carrot cake, but that is very hard to do dairy free because it just is not the same without the thick cream cheese frosting.
So, I made a banana birthday cake with chocolate frosting, and it was delicious.
But I am still in the mood for gluten free carrot cake.
I am hoping these iced gluten free carrot cake cookies will help!
My son is off dairy because we are trying to see if it may be linked with some stomach aches he has been having for the past month.
Gluten Free Oats
When using oats in a recipe, it is really important to make sure you use Certified Gluten Free Oats. Cross contamination is a huge problem with oats so make sure yours are safe. Several companies make safe certified gluten free oats including:
- Bob’s Red Mill
- Trader Joe’s.
I found a recipe for carrot cake and then tried to come up with a strategy to make it gluten and dairy free. It took a bit of work to thicken the mixture so it was more like a cookie batter. I found that using gluten free whole rolled oats helped absorb moisture, as did shredded coconut.
This easy gluten free carrot cake cookie recipe is a new cookie type for me to make so please let me know if you like it!!
The carrot cake cookie dough is moist, but thick enough for cookies.
Use a cookie scoop to scoop out dough. Drop each dough ball onto a greased cookie sheet. These gluten free carrot cookies are no ready to bake!!
More Delicious Dessert Recipes Featuring Hidden Veggies:
- Gluten Free Butternut Squash Caramel Cake Bars
- Gluten Free Acorn Squash White Chocolate Chip Cookies
- Gluten Free Purple Sweet Potato Cheesecakes
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Tools You Need To Make This Recipe:
- Cookie sheet. This one is awesome. I use parchment paper so clean up is a breeze!
- Pamela’s Artisan Gluten Free Flour Blend. This is a light and fluffy flour blend that is great for these cookies. Carrot can weigh them down, so a lighter flour was perfect for this recipe.
- 1 1/2 shredded raw carrot
- 1 cup almond flour
- 1 1/2 cups Pamela's Products Artisan Flour Blend
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup coconut sugar
- 1 cup coconut oil, melted
- 3/4 cup Bob's Red Mill Gluten Free Whole Grain Rolled Oats
- 1/2 cup shredded coconut, lightly sweetened
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup powdered sugar
- 1 tablespoon water
- 2 tablespoons maple syrup, grade B
- Preheat the oven to 350.
- In a large bowl, add all dry ingredients. Whisk to blend.
- Add coconut sugar and whisk to blend.
- Heat coconut oil so it is liquid.
- In a medium bowl, blend all wet ingredients, whisk in melted coconut oil.
- Pour wet ingredients into dry ingredients and mix well.
- Drop onto a greased cookie sheet and bake 7-8 minutes.
- In a small bowl, combine all icing ingredients and stir.
- When the cookies are cooled down, drizzle icing on top.
Nutrition Information:Yield: 24
Amount Per Serving:Calories: 132 Saturated Fat: 1g Cholesterol: 13mg Sodium: 99mg Carbohydrates: 21g Fiber: 1g Sugar: 11g Protein: 2g
More Yummy Gluten Free Cookies to Try!