Here’s a delicious gluten-free carrot cake cookie recipe. These cookies are soft, moist, cakey, and they taste absolutely amazing.
They are also dairy-free and very easy to make. I used desiccated coconut, oat flour and rolled oats, but you can use just oat flour or a combination of any of the three.
These carrot cake cookies are a perfect Easter treat. You can make sandwich cookies; just spread some coconut whipped cream on a cookie and sandwich with another cookie
- 1 egg
- 3 tablespoons of honey
- 2 small carrots
- 1 tablespoon of coconut oil
- ¼ cup of walnuts
- ¼ cup of desiccated coconut
- ¼ cup of oat flour
- ¼ cup of rolled oats
- ½ teaspoon of baking powder
- Orange zest
Preheat your oven to 180°C (350°F).
Grate the carrots and chop the nuts, or ground both in the food processor.
Beat the egg very well. The more you beat it, the fluffier your cookies will be. Add the coconut oil, honey and cinnamon and mix them well.
Then, add the carrots and orange zest and mix again.
Finally, add the coconut, ground/chopped nuts, oat flour and rolled oats. Mix everything together.
Shape the cookies and put them on a baking tray covered with baking paper. I was able to make 10 cookies.
Bake for about 18-20 minutes.
Let them cool down and enjoy! 🙂
If you like the recipe, share it with your friends!