Gluten Free & Allergy Friendly Carrot Cake Cookies
Combine all the dry ingredients in a bowl and whisk. Add the oil, egg and vanilla and mix to combine, then the shredded carrots. The dough will be thick/stiff – you can squeeze it together with your hands to bring it all together.
Scoop into small balls, a little smaller than a golf ball. Flatten slightly with your palm, and bake for 8 - 10 minutes, until lightly golden brown.
While the cookies are baking, make the icing: whisk together the powdered sugar, milk, and vanilla until smooth.
Cool completely, then drizzle with the vanilla icing.