Gluten Free Carrot Cookies
- Total Time: 40 minutes
- Yield: 12 cookies
Description
These gluten-free carrot cookies are soft on the inside with a crispy edge, featuring a delightful blend of orange and carrot flavors.
Ingredients
Units
- 3/4 cup (180 ml) shortening
- 1 cup (240 ml) of sugar
- 1 egg
- 2 tsp vanilla
- 1 cup of shredded raw carrot
- 6 tbsp (90 ml) orange juice
- 1 cup (240 ml) of rice flour
- 1/2 cup (120 ml) tapioca starch
- 1/4 tsp xantham Gum
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tbsp finely shredded coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the shortening and sugar in a large bowl until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the shredded carrots and orange juice, mixing until evenly distributed.
- In a separate bowl, sift together the rice flour, tapioca starch, xanthan gum, cinnamon, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop the dough by large spoonfuls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a more pronounced orange flavor, you can add a bit more orange juice.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- These cookies are perfect for a gluten-free dessert option and can be enjoyed as a sweet treat any time of the day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 45
- Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 1
- Cholesterol: 10
If You Liked This Recipe, You’ll Love These
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- Gluten Free: Olive Oil Chocolate Chip Cookies
Frequently Asked Questions
What role does xanthan gum play in this cookie?
Xanthan gum (1/4 tsp) acts as a binding agent that replaces the gluten network you’d get from wheat flour. Without it, the mix of rice flour and tapioca starch would produce cookies that crumble and fall apart. The small amount adds just enough elasticity to hold the dough together.
How prominent is the orange flavor compared to the carrot?
These are a lovely blend of orange and carrot — I even added more orange juice beyond the base 6 tbsp to balance the flavors. You can increase the orange juice further for a more pronounced citrus note.
