Gluten Free Carrot Cake Cookies
How fun are these carrot cake cookies!? Brimming with that classic flavors of the Easter cake you know and love, these gluten-free carrot cake cookies will be the star of the show for Easter dinner.
Ingredients
For the cookies:
- 220 grams almond flour
- 170 grams tapioca flour
- 140 grams sugar
- 60 grams brown sugar
- 200 grams dairy free butter
- 2 egg yolks
- 60 grams finely shredded carrots
- 60 grams chopped walnuts
- 1.5 teaspoon baking powder
- 1.5 teaspoon xanthan gum
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 teaspoon vanilla extract
For the frosting:
- 100 grams dairy free butter
- 60 grams dairy free cream cheese
- 300 grams powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350.
- First, let's prep the carrot cake components. Finely shred the carrots and set aside.
- Now, place the walnuts on a cookie sheet and allow them to toast slightly while the oven is preheating. Remove once they become fragrant, about 10 minutes.
- Once cooled, coarsely chop them up.
- Now to make the cookie batter. Add the butter and both sugars to a bowl (or to a mixer if you would like, but keep it on low speed during the whole process) and begin to work the butter into the sugar until creamy.
- Next, add in the egg yolks and vanilla extract and mix well, again until creamy and smooth.
- Next, add in the flour, remaining dry ingredients, and mix until the dough comes together.
- Lastly, add in those yummy carrot cake goodies of shredded carrots and chopped walnuts.
- Line a cookie sheet with parchment paper. Using a big cookie scoop (3 tbsp), scoop out the dough and place on the cookie sheet, leaving a good amount of space in between each cookie. Bake for 13-14 minutes.
- Now for the cream cheese frosting! By hand, or with a mixer on low speed, cream the butter with the cream cheese until smooth.
- Then, add in the powdered sugar and vanilla and cream together until smooth and creamy. I have found the most success with dairy-free buttercream when mixing by hand. Place in the refrigerator until ready to use. Let the cookies cool completely before frosting!
- I then divided my frosting into three. I left one plain, dyed one green, and one orange so that I could pipe on a cute little carrot to make these extra festive!