These Gluten-Free Carrot Cake Cookies are tasty, easy to make, have a great texture and are loved by all who try them - gluten free or not!
Note: This recipe was first posted on my original blog, Celebration Generation, on October 22, 2020. It was transferred over to this blog - existing comments and all - on Feb 25, 2021
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 complemented 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!
More Gluten-Free Cookies!
Looking for even more fantastic gluten-free cookies that *everyone* will love? Look no further!
Gluten Free Apple Pie Cookies
Gluten-Free Candy Cane Cookies
Gluten Free Chewy Banana Oatmeal Cookies
Gluten-Free Chewy Chocolate Cookies
Gluten Free Chocolate Chip Cookies
Gluten Free Fig Newtons
Gluten-Free Fruitcake Cookies
Gluten Free Gingerbread Cookies
Gluten-Free Graham Crackers
Gluten Free Imperial Cookies
Gluten-Free Oatmeal Butterscotch Cardamom Cookies
Gluten Free Peanut Butter Cookies
Gluten-Free Pecan Pie Cookies
Gluten Free Red Velvet Cookies
Gluten-Free Sandwich Cookies
Gluten Free Shortbread Cookies
Gluten Free Sugar Cookies for Decorating
Gluten-Free Unicorn Poop Cookies
... and there’s even more - be sure to check out our Gluten-Free Cookies and Bars recipe section!
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Now, on to that Gluten-Free Carrot Cake Cookies recipe!
Gluten-Free Carrot Cake Cookies with Cream Cheese Filling
- ½ cup Butter softened
- ½ cup Light brown sugar packed
- ½ cup Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla Extract
- Zest of one orange divided
- ¾ cup Brown rice flour
- ½ cup Sorghum flour
- ¼ cup Coconut flour
- 1 tablespoon Tapioca Starch/Flour
- 1 ½ teaspoon Cinnamon
- 1 teaspoon Xanthan gum
- ½ teaspoon Nutmeg
- ¼ teaspoon Cloves
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¾ teaspoon Salt
- 1 cup Grated carrots
- ½ cup Walnuts chopped
- 1 cup Raisins
Cream Cheese Filling:
- 8 oz Cream cheese softened
- 1 tablespoon Maple syrup
- Pinch Salt
- 2 cups Icing powdered sugar
- In stand mixer, cream butter and sugars until fluffy. Add eggs, vanilla, and half of the orange zest, beat until everything is fully incorporated and smooth.
- In a large bowl, mix together Flours, starch, spices, xanthan gum, baking powder, baking soda and salt.
- Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Add carrots, walnuts and raisins, continue mixing until uniformly combined. Wrap dough in plastic film, chill for 1 hour.
- Preheat the oven to 375 F (190 C), line baking sheets with parchment paper.
- Roll 1" balls out of the cookie dough. Arrange dough balls on baking sheets leaving at least 2" between cookies.
- Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
- Bake for about 15 minutes, until golden brown. Remove cookies from oven, use a spatula to gently flatten them slightly - this will make them easier to eat!
- Allow to cool on sheets for 5 minutes or so, before gently transferring to baking racks to finish cooling.
Cream Cheese Filling:
- Whisk together cream cheese, maple syrup, salt, and remaining orange zest. Slowly add powdered sugar until cookie filling reaches desired consistency. You'll want it very thick, but still spreadable.
- Once cookies are cool, pair cookies into sets of 2 that are similar in size/shape.
- Scoop a bit of filling onto one cookie, sandwich with the remaining cookie. Repeat for all remaining pairs of cookies.