Carrot Cake Cookies - Gluten and Dairy Free.

Lately I've been craving Carrot Cake.  Dreaming about it actually.  Maybe it's because I'm done with winter and ready for spring.  Carrot cake makes me think of spring time and Easter holiday.  It's absolutely delicious.  What's not to love? Carrots, walnuts, raisins combined with sugar and spices....a cream cheese frosting.  Ahhh....

However, in my family, we're not really sweets people.  Don't get me wrong we like sweets but in moderation.  Without fail every birthday or other reason for a cake to be baked four pieces will be cut and more than half of a cake will be left over.  So to bake a cake for a simple craving seems to be a bit over kill.

So I came up with a Carrot Cake in the form of a cookie.  Keeping it Gluten and Dairy Free makes it allergy friendly for my family's needs.  It's also nutritious; filled with vitamin rich carrots, omega 3 walnuts, and oats.  These are a snack I feel good about packing in the kids lunch box for a tasty after lunch treat.

 

Gluten and Dairy Free Carrot Cake Cookies

Makes 3 dozen

 

1 1/2 cups of Gluten Free all purpose flour (Bob Mills is a great brand.  I make this blend)

1/2 cup Gluten Free old fashioned rolled oats. (not instant or quick)

1 tsp ground cinnamon

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) vegan butter, softened.  (I use Earth Balance)

3/4 cup packed brown sugar

1 large egg - omega 3 enriched, cage free

1 tsp pure vanilla extract

1 cup finely shredded carrots (2 large carrots)\

1/2 cup chopped walnuts

 

Preheat oven 350 degrees

*combine the flour, oats, cinnamon, baking powder, baking soda and salt in a large bowl

*beat the butter and sugar in a stand mixer or hand mixer on medium speed for 2 minutes

*add the egg and vanilla and beat for another 1 minute or until smooth

*add the dry ingredients to the wet ingredients until combined

*mix in the carrots and walnuts into the batter

*drop the cookies on a parchment lined cookie sheet and flatten a bit with the back of a spoon.

*bake for 12 minutes or until golden

*cool on a rack and serve

 

Be creative and add:

Raisins

Currents

Unsweetened coconut

if you so desire!

 

 

 

 

 

 

So until Old Man Winter has had had his fill, think spring and bake something yummy!