Most people think of carrot cake as a spring treat; but, as carrot cake is my ABSOLUTE favorite cake, I like to think of it as a year-round treasure! Especially with a birthday in November...

I mean, you basically use pumpkin pie spice, so it should really be a fall dessert too!

Each year I try to make a new carrot cake-inspired treat for my birthday! So far, I've created GF Carrot Cake Waffles, GF Carrot Cake Oat Bars, Carrot Cake Shortbread, GF Carrot Cake Baked Oatmeal, GF Carrot Cake Cheesecake, and even a GF Carrot Cake Doughnut! This year, I wanted to create a cookie that was based on my BEST Gluten Free Chocolate Chip Cookie recipe. A simple drop cookie with all the warm flavors of carrot cake! And, it worked out beautifully!

Tip: Although it would be a nice short cut, don't use pre-shredded carrots. Freshly grated carrots will contain more moisture, which will lead to a better cookie. I often use a small food processor to make the process quick and easy!

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Why You'll Love These Carrot Cake Cookies

• My favorite cake in a soft, cookie form- enough said!
• With veggies inside, its basically like eating a bowl of broccoli, right?!?
• Easy to make!
• Perfect sweet treat any time of year!

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What can I add to carrot cake cookies?

These cookies are SO good as is, you don't need to add anything! But, in case you want just a little extra...

• Walnuts
• Pecans
• White Chocolate Chips
• Raisins
• Shredded Coconut

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Ingredients in Gluten Free Carrot Cake Cookies

• Butter
• Carrots
• Brown Sugar
• Sugar
• Eggs
• Vanilla
• Pumpkin Pie Spice
• Baking Soda
• Salt
• Gluten Free Flour Blend
• White Chocolate Chips

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Steps to Make Gluten Free Carrot Cake Cookies

1. First, make the dough. In a large mixing bowl, beat the butter, sugar, vanilla, carrots, and eggs. Then, beat in the pumpkin pie spice, baking soda, salt, and gluten free flour blend.
2. Next, refrigerate the dough. This will allow the dry ingredients to absorb moisture from the wet ingredients, allowing your cookie to become more evenly browned. It also keeps the cookie from spreading too much. Or you can even make the dough the night before and bake the next day.
3. Then, scoop and bake the cookies. Spoon cookie dough onto parchment-lined baking sheets. For uniformity, use a cookie scoop or roll the dough into balls. Then, bake at 350 degrees for 11-13 minutes, until golden brown.
4. Let the cookies cool for 5 minutes. Allow the cookies to cool on the baking sheet. Then, remove and place on a wire rack to cool completely.
5. Enjoy! If desired, top cookies with a white chocolate drizzle or a cream cheese frosting.

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To Chill or Not to Chill

Unless you truly have a time crunch or don't care about the appearance of the finished cookies, then go ahead and bake right away. Chilling dough for at least 30 minutes is ideal! This will allow the dough to become more hydrated as the dry ingredients absorb moisture from the wet ingredients. The end result is a more evenly browned cookie. It also keeps the cookie from spreading too much, as the butter will re-solidify.

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Cream Cheese Frosting

I LOVE cream cheese frosting! Surprisingly, I didn't make any this time, but it only requires a few simple ingredients.

• Cream Cheese
• Butter
• Vanilla
• Powdered Sugar
• Milk/Cream

In a large mixing bowl, beat the cream cheese and butter until smooth. Then, beat in the vanilla, powdered sugar, and a little milk or cream. Spread, pipe, or dip your finger!

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Craving more???

Gluten Free Cannoli Cookies

Gluten Free Chocolate Espresso Cookies

Gluten Free Cinnamon Cookies