Soft and chewy gluten-free carrot cake oatmeal cookies that are free of refined sugar, easy to make and absolutely delicious!
We are big fans of anything and everything carrot cake-flavored in this household!
And these delightful cookies are no exception!
Striking a perfect balance of textures and flavors, these delicious gluten-free carrot cake cookies are soft, chewy, full of warming spices & oats, and make an excellent breakfast, dessert or snack!
They are a new favorite around here (my toddle adores them!); and I hope you like them, too . . .
Gluten-Free Carrot Cake Oatmeal Cookies
Soft and chewy gluten-free carrot cake oatmeal cookies that are free of refined sugar, easy to make and absolutely delicious!
Ingredients
- 1 cup rolled oats
- 1/2 cup all purpose gluten free flour
- 1/4 cup tapioca flour
- 2 tbs unsweetened shredded coconut
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 1/2 cup raw honey
- 3 tbs butter, softened
- 1 tsp vanilla extract
- 1 egg, beaten
- 1 cup carrot, shredded
Instructions
In a large mixing bowl combine dry ingredients oats through salt. Mix well.In another bowl combine honey, butter, vanilla and egg. Mix until smooth.Pour your wet ingredients into your dry ingredients. Mix to combine.Fold in shredded carrot.Cover and refrigerate dough for at least one hour.Preheat oven to 350°F.Line a cookie sheet with parchment paper; set aside.Remove dough from the fridge.Place rounded tablespoon sized portions of cookie dough onto your parchment paper lined cookie sheet.Bake for 10-12 minutes or until edges are turning golden.Let cool completely before serving.
Enjoy!
Enjoy!
Details
Prep time:
Cook time:
Total time:
Yield:
15 cookies
Jenny Salmon says
Another lovely recipe!
Kristen Wood says
Thank you so much!
Amanda says
Cudos for successfully marrying the flavors of carrot cake with a chewy oatmeal cookie. This recipe is a winner!