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Gluten Free + Allergy Friendly Carrot Cake Cookies

A tried and tested favorite recipe among household kitchens is carrot cake, so we turned them into cookies!

 
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 30 2" cookies

Ingredients

For the Cookie:

2 cups Hungry Harry's All-Purpose Flour Blend

3/4 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup granulated sugar

3 tablespoons powdered sugar

8 tablespoons coconut oil or vegetable shortening, softened, not melted

2 eggs or 2 egg replacers, lightly beaten

1 teaspoon gluten-free 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. Mix to combine. Next, add the shredded carrots. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.

Scoop into small balls a tad smaller than a golf ball. Flatten slightly with your palm. Bake for 8 - 10 minutes, or until lightly golden brown.

While the cookies are baking, make the icing: whisk together the powdered sugar, milk, and vanilla until smooth.

Cool the cookies completely, then drizzle with the vanilla icing.