Oh, carrot cake! And cookies! Two of my absolute favorite things in the world. But, you know, sometimes you just can’t decide, right? So, I thought, “Why not BOTH?” And that’s how these amazing Gluten Free Carrot Cake Cookies were born! They’re soft, chewy, and seriously pack that classic carrot cake flavor we all crave.
The best part? They’re totally gluten-free! I’ve been tinkering with gluten-free baking for years (trust me, there have been some epic fails!), so I know how tricky it can be to get the texture just right. But I promise you, these Gluten Free Carrot Cake Cookies are *not* your typical dry, crumbly GF disaster. Nope! These are the real deal. I’ve worked tirelessly to perfect this recipe, ensuring everyone can enjoy a delightful, allergy-friendly treat. Honestly, you won’t even believe they’re gluten-free! They’re that good.
I’m so excited to share this recipe with you. Let’s get baking!
Why You’ll Love These Gluten Free Carrot Cake Cookies
Okay, so why are these cookies gonna become your new obsession? Let me tell you!
- They’re seriously **soft and chewy**. Not gonna lie, that’s my *favorite* part!
- They taste like **classic carrot cake** – all those warm spices and sweet carrots, yum!
- Super **easy to make**. Even if you’re a baking newbie, you got this!
- Totally **gluten-free**, so everyone can enjoy them!
- **Perfect for any occasion** – potlucks, holidays, or just a cozy night in.
The Perfect Gluten Free Treat
Seriously, forget everything you thought you knew about gluten-free baking. These Gluten Free Carrot Cake Cookies prove you don’t have to sacrifice taste or texture to enjoy a delicious, allergy-friendly treat. They’re proof that gluten-free can be just as good (if not better!) than the “real” thing!
Ingredients for Your Gluten Free Carrot Cake Cookies
Alright, let’s talk ingredients! Here’s what you’ll need to whip up these amazing Gluten Free Carrot Cake Cookies. Don’t worry, it’s mostly stuff you probably already have in your pantry!
- ½ cup unsalted butter, softened (Gotta be softened, trust me!)
- ½ cup packed brown sugar (Adds that lovely molasses flavor!)
- ½ cup white sugar (For sweetness, of course!)
- 1 large egg
- 1 large egg yolk (This makes them extra chewy!)
- 1 teaspoon vanilla extract (The good stuff!)
- 1 ¾ cup gluten-free all-purpose baking flour (More on this later!)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon (Can’t have carrot cake without it!)
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves (These spices make all the difference!)
- 1 cup freshly grated carrot (No pre-shredded stuff, please!)
- 4 tablespoons unsalted butter, softened (for frosting)
- 2 ounces plain cream cheese, softened (for frosting)
- ½ teaspoon vanilla extract (for frosting)
- 2 cups powdered sugar (for frosting)
- pinch of salt (for frosting)
See? Nothing too crazy! Now, let’s get to the fun part – baking!
How to Make Gluten Free Carrot Cake Cookies: Step-by-Step Instructions
Okay, pay attention, because this is where the magic happens! Follow these steps and you’ll have the *best* Gluten Free Carrot Cake Cookies ever. Don’t worry, I’ll walk you through it!
Preparing the Gluten Free Carrot Cake Cookie Dough
First, grab a big mixing bowl. You’ll want to cream together that softened butter, brown sugar, and white sugar. I usually beat it for about 30 seconds. You don’t want to overmix at this stage, just get it nice and combined. Next, add in your egg, egg yolk, and vanilla extract. Beat that all together until it’s well combined and looking nice and smooth.
Now, for the dry ingredients! In a separate bowl, whisk together your gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Make sure you spoon and level the flour – this is *super* important for gluten-free baking. Too much flour and your cookies will be dry! Slowly add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Trust me on this one.
Finally, gently fold in that freshly grated carrot. And now, the most important step (almost!): cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This is crucial! It helps the cookies from spreading too much and gives them that perfect chewy texture. Don’t skip this!
Baking Your Gluten Free Carrot Cake Cookies
Alright, now that your dough has chilled, preheat your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
Scoop the chilled dough onto the prepared baking sheet. I like to use a cookie scoop (about 2 tablespoons each) to make sure they’re all the same size. Space them out a bit so they have room to spread. I only put half the cookies on the sheet at a time (you’ll need to bake them in batches!).
Bake for 14-17 minutes, or until the edges are lightly golden and the centers look set. Don’t worry if they seem a little soft – they’ll firm up as they cool. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. And try not to eat them all right away! (I know, it’s hard!)
Making the Cream Cheese Frosting for Your Gluten Free Carrot Cake Cookies
While the cookies are cooling, let’s make that delicious cream cheese frosting! In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Add the powdered sugar, salt, and vanilla extract. Beat until smooth and fluffy. If the frosting is too thick, add a little milk (a teaspoon at a time) until it reaches your desired consistency. If it’s too thin, add a little more powdered sugar.
Once the cookies are completely cool (this is important!), frost them with the cream cheese frosting. Get creative! You can swirl it, spread it, or even pipe it on. And if you’re feeling fancy, you can add a sprinkle of crushed walnuts or pecans, or even a drizzle of caramel sauce. Enjoy!
Tips for Perfect Gluten Free Carrot Cake Cookies
Want to take your Gluten Free Carrot Cake Cookies to the next level? Of course, you do! Here are a few of my top tips for baking perfection. These little tricks make ALL the difference!
Choosing the Right Gluten Free Flour
Okay, this is HUGE. Not all gluten-free flours are created equal. Seriously! For the best results, you *really* want to use a gluten-free all-purpose baking flour blend that already contains xanthan gum. Trust me on this one. Xanthan gum acts as a binder and helps give the cookies that lovely chewy texture we’re after. If your flour doesn’t have it, you might end up with crumbly cookies. Nobody wants that!
The Importance of Chilling the Dough
I know, I know, chilling the dough requires patience. But seriously, don’t skip this step! Refrigerating the dough for at least an hour (or even longer!) is *essential* for preventing the cookies from spreading too much in the oven. Chilled dough holds its shape better, resulting in thicker, chewier, and overall more delicious Gluten Free Carrot Cake Cookies. So, resist the urge to bake them right away – your patience will be rewarded!
Gluten Free Carrot Cake Cookies Variations
Okay, so you’ve mastered the basic recipe? Awesome! Now let’s get a little crazy and try some fun variations! These Gluten Free Carrot Cake Cookies are like a blank canvas – ready for your creative touch!
Adding Nuts and Dried Fruit
Wanna add a little crunch and chewiness? Toss in some chopped walnuts, pecans, or even raisins! About a half-cup should do the trick. Just fold them into the dough along with the carrots. My favorite? Toasted pecans! They add such a warm, nutty flavor. Yum!
Spice Variations for Gluten Free Carrot Cake Cookies
Feeling adventurous? Play around with the spices! Try adding a pinch of cardamom or allspice for a warm, exotic twist. Or, for a little kick, add a tiny bit of ground black pepper. Seriously! It might sound weird, but it actually enhances the other flavors. Don’t be afraid to experiment and find your perfect spice blend for your Gluten Free Carrot Cake Cookies!
Storing Your Gluten Free Carrot Cake Cookies
Okay, so you’ve managed to resist eating all those delicious Gluten Free Carrot Cake Cookies, and you have leftovers? Wow, I’m impressed! To keep them fresh, store them in an airtight container at room temperature. They’ll stay good for about 3-4 days. Though, let’s be real, they probably won’t last that long!
Gluten Free Carrot Cake Cookies FAQs
Got questions about making these amazing Gluten Free Carrot Cake Cookies? I’ve got answers! Here are a few of the most common questions I get asked. Don’t be shy – baking can be tricky, and I’m here to help!
Can I use a different type of gluten-free flour?
Okay, so this is a biggie. I *really* recommend sticking with a gluten-free all-purpose baking flour blend that contains xanthan gum. It makes a HUGE difference! But, if you’re in a pinch, you *could* try a different blend. Just be aware that the texture might be a little different. If your flour doesn’t have xanthan gum, you might want to add about ¼ teaspoon of xanthan gum per cup of flour. Experiment and see what works best for you! But seriously, xanthan gum is your friend when it comes to gluten-free baking!
Can I make these cookies ahead of time?
Absolutely! In fact, I often do! You can make the dough up to 24 hours in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. You can also make the cream cheese frosting a day ahead of time. Store it in an airtight container in the refrigerator. This makes baking these gluten-free carrot cake cookies even easier!
How do I prevent my gluten-free cookies from being dry?
Dry cookies are the WORST! To make sure your gluten-free carrot cake cookies stay nice and moist, don’t overbake them! Seriously! Take them out of the oven when the edges are lightly golden and the centers look set, even if they seem a little soft. They’ll firm up as they cool. Also, make sure you’re using enough butter and eggs in the recipe. And, of course, don’t forget that freshly grated carrot! It adds so much moisture and flavor. If you follow these tips, you’ll have perfectly moist cookies every time!
Nutritional Information for Gluten Free Carrot Cake Cookies
Okay, let’s talk numbers! Now, I’m not a nutritionist, so please keep in mind that this is just an estimate. The exact nutritional information for these Gluten Free Carrot Cake Cookies will vary depending on the specific ingredients and brands you use. But, just to give you a general idea…
One cookie clocks in at roughly 200 calories. Not bad, right? But hey, who eats just one? Just kidding (mostly!). It’s also got around 20g of sugar, 10g of fat (6g saturated, 3g unsaturated, and 0g trans fat), 25g of carbohydrates, 1g of fiber, 2g of protein, 100mg of sodium and 40mg of cholesterol. So, yeah, maybe not an everyday snack, but definitely a delicious treat! Enjoy in moderation and savor every bite!
Remember, this is just an estimate! Always check the labels on your ingredients for the most accurate information. Happy baking (and eating)!
Enjoyed These Gluten Free Carrot Cake Cookies?
Yay! I hope you loved these Gluten Free Carrot Cake Cookies as much as I do! If you did, please leave a comment and rate the recipe! And don’t forget to share your creations on social media – tag me so I can see them! Happy baking!
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Gluten Free Carrot Cake Cookies: Unforgivable 15 Minute Fail
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 37 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy these soft and chewy gluten-free carrot cake cookies topped with cream cheese frosting.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 ¾ cup gluten-free all-purpose baking flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup freshly grated carrot
- 4 tablespoons unsalted butter, softened (for frosting)
- 2 ounces plain cream cheese, softened (for frosting)
- ½ teaspoon vanilla extract (for frosting)
- 2 cups powdered sugar (for frosting)
- pinch of salt (for frosting)
Instructions
- In a mixing bowl, beat softened butter, brown sugar, and white sugar for 30 seconds.
- Add egg, egg yolk, and vanilla extract. Beat until combined.
- Add dry ingredients (except carrots). Spoon and level the flour.
- Fold in grated carrot.
- Line a baking sheet with parchment paper. Scoop cookies (2 tablespoons each) onto the sheet.
- Refrigerate for 1 hour.
- Preheat oven to 350°F.
- Line a second baking sheet with parchment paper. Add half the cookies to the sheet.
- Bake for 14-17 minutes, until lightly golden on the edges and centers look set.
- Cool completely.
- Prepare frosting: Beat butter and cream cheese until smooth.
- Add powdered sugar, salt, and vanilla. Beat until smooth. Adjust consistency with milk or powdered sugar if needed.
- Frost cooled cookies. Add caramel and crushed walnuts/pecans if desired.
Notes
- For best results, use a gluten-free all-purpose baking flour blend that contains xanthan gum.
- Refrigerating the dough before baking helps prevent the cookies from spreading too much.
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 200
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
