Gluten Free Carrot Cake Cookies (With Maple Glaze)
Servings: 15
Ingredients
For Carrot Cake Cookie:
- 4 tablespoons 1/4 cup grass-fed butter, room temperature
- 1/4 cup maple sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1 tbsp coconut flour
- 1/4 teaspoon fine sea salt
- 1/4 tsp baking soda
- 1/3 cup grated carrots
- 1/3 cup chopped walnuts or pecans
- 1/3 cup raisins
For Maple Glaze:
- 1/4 cup organic powdered sugar
- 1 teaspoon maple syrup
- 1-1/2 teaspoon almond milk
- 1/4 teaspoon pure maple extract
Instructions
For Cookie:
- Preheat oven to 350 degrees and line rimmed baking sheet with parchment paper.
- In a stand mixer cream butter and maple sugar until light and fluffy, 3-5 minutes.
- Add in egg and vanilla extract. Mix on medium until completely blended.
- In a small mixing bowl whisk together almond flour, coconut flour, baking soda, and salt.
- Add flour mixture to creamed butter and mix until incorporated.
- Add in carrots, walnuts and raisins and mix until incorporated.
- Roll a tablespoon of dough into a ball and place on baking sheet. Lightly flatten down with the palm of your hand to form the cookie, as these will not spread much while baking.
- Bake for 12 minutes, or until cookie has completely set and bottom is lightly browned.
For Glaze:
- Whisk all ingredients together. If glaze is too thin you can add a teaspoon of powdered sugar at a time until it has reached the desired consistency.
Notes
This recipe was updated on March 6, 2018.
The original recipe included Vanilla Maple Frosting to top the cookie. After re-testing we preferred a simple glaze. Here is the original frosting recipe:
Vanilla Maple Frosting:
1/2 cup + 2 tbsp palm shortening
1 tbsp coconut flour
1 tbsp arrowroot flour
1 tbsp pure maple syrup
1/4 tsp vanilla extract
Mix all ingredients together in a stand mixer or hand mixer until creamy. Taste and adjust sweetness as desired.