Gluten Free Carrot Cake Cookies Recipe
Gluten Free Carrot Cake Cookies Recipe is soft, warmly spiced, and easy to make at home. These cookies bring all the flavor of classic carrot cake into a simple, portable treat. Made with gluten free flour, fresh grated carrots, and cozy spices, they bake up tender with lightly crisp edges.
Equipment
- Mixing bowl
- Whisk
- Spatula
- Box grater
- Measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper
Ingredients
- 1 1/2 cups gluten free all purpose flour, with xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 1/3 cup coconut oil, melted, or softened butter
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/3 cup chopped walnuts or pecans, optional
- 1/4 cup raisins, optional
Instructions
Prepare Oven
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. This simple step prevents sticking and helps the cookies bake evenly from the start.
Mix Dry Ingredients
- In a large bowl, whisk together gluten free flour, baking powder, cinnamon, nutmeg, and salt until well combined. Mixing thoroughly helps distribute the spices evenly throughout the dough.
Mix Wet Ingredients
- In another bowl, whisk brown sugar, white sugar, melted coconut oil, egg, and vanilla until smooth and slightly thick. Make sure the mixture looks glossy and fully blended.
Combine Mixtures
- Pour the wet mixture into the bowl of dry ingredients. Gently stir with a spatula until just combined. Avoid overmixing so the cookies stay soft and tender.
Add Carrots and Mix-ins
- Fold in the finely grated carrots until evenly distributed throughout the dough. If using nuts or raisins, gently mix them in now for extra texture and flavor.
Shape Cookies
- Scoop portions of dough onto the prepared baking sheet, leaving space between each cookie. Lightly flatten the tops with the back of a spoon to encourage even baking.
Bake Cookies
- Bake for 10 to 12 minutes until the edges look set and the centers remain soft. Let the cookies cool on the pan briefly before transferring to a rack to cool completely.
Notes
- Use freshly grated carrots for best moisture and texture
- Chill the dough for 15 minutes if it feels too soft
- Add a pinch of ginger for extra spice
- Store in an airtight container to maintain softness