Gluten Free & Allergy Friendly Carrot Cake Cookies

Carrot cake - in cookie form!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 30 2" cookies


For the Cookie:
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons confectioner's sugar
8 tablespoons coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup shredded carrots
For the icing:
1/4 cup milk of choice
1 3/4 cup powdered sugar
1/4 teaspoon vanilla extract

How To

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.