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
Scale
- 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, and cinnamon.
- 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