Gluten-Free Carrot Cake Cookies
The second - and final - version cut out the pineapple, and went from being just a basic dropped cookie, to being sandwich cookies. Carrot cake needs cream cheese frosting, and the cookies needed the same - accented with both maple syrup and orange zest.
These are *wildly* good!
It’s a chewy carrot cake cookie that’s packed with flavour, perfectly complimented with the filling. The cookies themselves are actually pretty healthy (if you skip the filling!), and hold their own as a quick snack.
Gluten-Free Carrot Cake Cookies
As I’d mentioned earlier, these cookies actually hold up really well as a standalone cookie, if you’re not so much into frosting and/or sandwich cookies in general.
These gluten-free cookies are dense - in a pleasant way - soft, chewy, and absolutely lack any of the bad textures and flavours normally associated with gluten-free cookies. There’s no gummy texture, no chalkiness, and no weird flavours.
That’s the benefit of designing these gluten-free cookie recipes from the ground up! When you look at the flavours and properties of each of the available gluten-free flours, you can choose which - and what proportions - you’ll use, based on what you want the final product to be.
So, when designing this recipe, I wanted a good base that would hold up to the moisture coming from the grated carrots, without being overly aggressive.
The spice levels are nicely balanced in these Gluten Free Carrot Cake Cookies - they’re definitely there, but not super in-your-face. They’re balanced out with the flavours coming from the flours, brown sugar, carrots, orange, walnuts, and raisins.
The Carrot Cake Frosting
Now, while these Gluten-free Carrot Cake Cookies are delicious on their own, I’m a big fan of the “Anything can be a frosting vector if you think about it” way of thinking.
So, I designed the filling to be based around the carrot cake frosting I usually make - the usually cream cheese and icing sugar base, but with a bit of maple syrup and orange zest included.
I love the contrast of flavours and textures that the frosting provides to the finished gluten-free carrot cake sandwich cookie.
Smooth and creamy, in between very textured, chewy cookies.
Light, bright, citrus sweetness, against the spicy / earthy of the cookies.
Really, just a fabulous combination all around.
How to Make Gluten-Free Carrot Cake Cookies
Before I get to the recipe for the carrot cake cookies, I want to give a few pieces of advice to help you along with these:
1. Use Parchment Paper!
I’m a big fan of using parchment paper in general, but it especially goes a long way to ensuring success with these cookies specifically.
The parchment paper ensures that your cookies won’t stick to the pan. Also, when it comes to flattening, it helps prevent them from sticking to the bottom of another pan! More on that in a minute...
Flatten Your Cookies
I don’t like really huge sandwich cookies - height wise - as I find them difficult to eat. So, I recommend keeping height in check when baking the cookies.
I do this at two different points - right before baking, and immediately after baking.
Before baking, I press them down enough to prevent them from rolling, but I don’t really *flatten* them.
- Use a flat silicone spatula (This is the one I use) to gently press each cookie flat
- Cover the cookies with another sheet of parchment paper. Place a (cool!) cookie sheet on top, and gently press down.
This is a great way to not only flatten them all at once, but to keep them all at a uniform thickness.
Have Some Patience!
Patience comes into play at two different points when making these cookies:
Allow Your Cookies Time to Cool
Let the cookies come all the way to room temperature before spreading the frosting and sandwiching them. If they’re still warm, your cookies will melt the frosting and you’ll have a mess on your hands (and table, likely!)
If you’re all about gooey, messy cookies, you can skip this.
If you’d like a neater eating experience, though... give your frosting a bit of time to dry out / set up. The fridge helps, too!
Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
More Gluten-Free Cookie Recipes
Looking for more gluten-free cookie recipes that are as good or BETTER than the full-gluten version? Look no further!
Gluten-Free Candy Cane Cookies
Gluten-Free Chewy Banana Oatmeal Cookies
Gluten-Free Chewy Chocolate Salted Caramel Cookies
Gluten-Free Fig Newtons
Gluten-Free Fruitcake Cookies
Gluten-Free Graham Crackers
Gluten-Free Imperial Cookies
Gluten-Free Oatmeal Butterscotch Cardamom Cookies
Gluten-Free Oatmeal Peanut Butter Sandwich Cookies
Gluten-Free Sugar Cookies for Decorating
Gluten-Free Unicorn Poop Cookies
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Now, on to that Gluten-Free Carrot Cake Cookies recipe!