These cookies were quite tasty. The texture soft on the inside with a bit of a crispy edge on the outside.
By Sherron Watson
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.
PrintGluten Free Carrot Cookies
- Total Time: 40 minutes
- Yield: 4 1x
Description
These cookies were quite tasty. The texture soft on the inside with a bit of a crispy edge on the outside.
Ingredients
Scale
- 3/4 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
- 1/2 cup tapioca starch
- 1/4 teaspoon xantham Gum
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoon finely shredded coconut (optional)
Instructions
- Cream shortening and sugar, beat in egg and vanilla.
- Add carrots and orange juice. Combine well.
- Sift dry ingredients together and combine with wet.
- Drop by large spoonfuls onto a lined cookie sheet. The cookies do spread so leave 2 inches between each one.
- Bake at 350 for 15-18 minutes.
- Remove and transfer to cookie rack.
- Prep Time: 20 mins
- Cook Time: 20 mins
