Gluten-Free Carrot Cake Oatmeal Cookies
Total Time
1 hrs 12 mins
Prep Time
1 hrs 0 mins
Cook Time
0 hrs 12 mins
Rating
4.5 out of 5 stars
(150)
Ingredients
15 cookies
- 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
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Preparation
Step 1
In a large mixing bowl combine dry ingredients oats through salt. Mix well.
Step 2
In another bowl combine honey, butter, vanilla and egg. Mix until smooth.
Step 3
Pour your wet ingredients into your dry ingredients. Mix to combine.
Step 4
Fold in shredded carrot.
Step 5
Cover and refrigerate dough for at least one hour.
Step 6
Preheat oven to 350°F.
Step 7
Line a cookie sheet with parchment paper; set aside.
Step 8
Remove dough from the fridge.
Step 9
Place rounded tablespoon sized portions of cookie dough onto your parchment paper lined cookie sheet.
Step 10
Bake for 10-12 minutes or until edges are turning golden.
Step 11
Let cool completely before serving.
Step 12
Enjoy!
Step 13
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Chef's notes
These cookies are soft, chewy, full of warming spices & oats, and make an excellent breakfast, dessert or snack.
Striking a perfect balance of textures and flavors.
