The orange flavor comes through right along with all of the spices. The carrots are not overwhelmed with the different flavors, they are very well-matched.
These cookies taste even better the second day. With a glass of milk or a cup of coffee, they are perfect for an afternoon snack or even for breakfast.
When I saw the Carrot Pie recipe for this month’s Vintage Recipe Swap, I could hardly wait to play with ideas for a carrot dessert. I knew I’d be making something different, because pies just aren’t my favorite thing.
I had an idea for a carrot cake cookie, but it proved much harder to actually accomplish. I’m not a fan of cakey cookies most of the time; crisp and chewy is more my style.
My first two attempts at carrot cake cookies resulted in heavy, chewy, dense and very carrot-y cookies. However, the third time was the charm and these cookies were hailed as a success by all of my boys.
Check out all of the Gluten Free Dessert Recipes on this website!
- 1/2 cup butter
- 1/2 cup grated carrots packed
- 1 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- the zest of one orange about 1 tablespoon minced
- 1 cup brown rice flour *
- 1/4 cup tapioca starch *
- 2 tablespoons potato starch *
- 1/2 cup old fashioned oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon cardamom
- * if you are not in need of a GF version of these cookies you should be able to substitute 1 1/4 cups AP flour for the items marked with an *.
- Melt the butter in a medium saucepan over medium heat. Add the carrots and simmer over medium low heat for 2-3 minutes, until the carrots soften. Remove from the heat and add the brown sugar. Stir well to combine thoroughly. Add the egg, orange zest and the vanilla and stir to combine.
- Whisk the remaining dry ingredients together and then add to the mixture in the pan. Stir to combine and then chill in the refrigerator for at least 1 hour. Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat or parchment and then use a medium scoop to place large (2) tablespoon scoops on the tray. The cookies will spread considerably, 6 cookies should fit on a large baking sheet.
- Bake for 12 minutes, until the edges are just barely browned. Let the cookies cool on the baking sheet for at least 8-10 minutes, before removing them to a cooling rack. Enjoy!