Easy Gluten-Free Carrot Cake Cookies

As you may have noticed, these carrot cake cookies are gluten-free but not grain-free.  Normally all my recipes are both but I decided to add some gluten-free oatmeal for a little extra texture.  Therefore, they are technically not grain-free but could easily be converted by omitting the oats and adding additional almond  flour.  I honestly didn’t even use exact measurements.  That’s how easy these are! Look for a nice cookie dough consistency that’s not too stiff.  Do a trial run with just a few cookies to get the cookie texture you’re looking for.

Ingredients:

• 1/2 cup almond flour
• 3 Tbsp coconut flour
• 1/2 cup gluten-free oatmeal
• 3 Tbsp arrowroot flour
• 1-2 scoops collagen/vanilla protein powder
• 1 tsp baking soda
• 1/2 t Himalayan pink salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 cup maple syrup
• 1/4 cup Swerve (or other approved sugar)
• 2 eggs, beaten
• 1 tsp vanilla
• 1/4 cup coconut oil, melted
• 3/4 cup grated carrots
• 1/2 cup walnuts, roughly chopped
• 1/2 cup Lily chocolate chips (these are sugar-free, sweetened with stevia)

Directions:

1. Preheat oven to 350 degrees
2. In a medium sized mixing bowl, add all the dry ingredients and whisk together.
3. Add eggs, oil, vanilla, sugar and maple syrup.  Mix with a large spoon until well blended.
4. Add carrots, walnuts and chocolate chips.  Fold into batter until evenly incorporated.
5. Line a baking sheet with a silicone pad or parchment paper.  Scoop batter onto baking sheet.  Do not flatten.
6. Bake for about 12 minutes or until golden brown.
7. Allow to sit on baking sheet for 2-3 minutes and transfer to a cooling rack.