Gluten Free Carrot Cake Cookies
Inspired by my favorite birthday treat, these gluten free carrot cake cookies have a soft, almost cake-like texture!
Ingredients
- 1 stick of butter, softened
- 1/2 c. brown sugar
- 1/4 c. sugar
- 1 medium or 5-6 baby carrots, grated
- 1 egg + 1 egg yolk
- 1 tsp. vanilla
- 1/2 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 1/4 c. gluten free flour blend (use 1/2 c. oat flour)
- Optional: 1/2 - 1 cup of white chocolate chips
Instructions
- In a large mixing bowl, cream the butter and sugar. Next, use a small food processor to finely grate the carrots. Then, beat in the carrots, vanilla, egg, egg yolk, baking soda, pumpkin pie spice, and salt. Next, beat in the flour. Stir in the chocolate chips. Cover and refrigerate dough for at least 30 minutes.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Scoop dough into rounded spoonfuls, placing about 2 inches apart. Bake for 11-13 minutes, until beginning to brown on the edges.
- Allow to cool before removing from sheet pan. If desired, top with a cream cheese frosting.