Gluten-Free Carrot Cake Cookies with Cream Cheese Filling
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! The orange cream cheese filling really finishes it off!
Servings: 15 Sandwich cookies
Calories: 347kcal
Equipment
- Parchment Paper
Ingredients
Cookies:
- 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
Instructions
Cookies:
- 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.
Nutrition
Calories: 347kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 282mg | Potassium: 201mg | Fiber: 3g | Sugar: 32g | Vitamin A: 1849IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg