Gluten Free Carrot Cookies

These cookies were quite tasty. The texture soft on the inside with a bit of a crispy edge on the outside.
By Sherron Watson

Gluten Free Carrot Cookies

The cookies were quite tasty. The texture soft on the inside with a bit of a crispy edge on the outside. I added a bit more orange juice to balance out the flavors a bit. I say the cookie is a carrot cookie but it has a lovely blend of orange and carrot.

Gluten Free Carrot Cookies
 
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Cook Time
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These cookies were quite tasty. The texture soft on the inside with a bit of a crispy edge on the outside.
Author:
Recipe Type: Baking
Serves: 4
Ingredients
  • ¾ cup shortening
  • 1 cup of sugar
  • 1 egg
  • 2 teaspoon vanilla
  • 1 cup of shredded raw carrot
  • 6 tablespoons orange juice
  • 1 cup of rice flour
  • ½ cup tapioca starch
  • ¼ teaspoon xantham Gum
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoon finely shredded coconut (optional)
Instructions
  1. Cream shortening and sugar, beat in egg and vanilla.
  2. Add carrots and orange juice. Combine well.
  3. Sift dry ingredients together and combine with wet.
  4. Drop by large spoonfuls onto a lined cookie sheet. The cookies do spread so leave 2 inches between each one.
  5. Bake at 350 for 15-18 minutes.
  6. Remove and transfer to cookie rack.
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