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