Don’t worry, we’re only on day 3 of the 12 Days of [gluten-free] Sweet Treats – plenty of time for the not-so-healthy options.
Now THESE my friend are fabulous teeny weeny [healthy] Carrot Cake Cookies.
My husband and I both like carrot cake, but didn’t want to richness and loads of sugar so I played a round a bit and came up with these little chippers.
They lasted maybe 24 hours.
I call these the feel good cookies.
They’re what you make when you’ve got that dirty little sweet tooth, but don’t want something rich and heavy. These will be your friend.
A good friend that will keep you in your pants from getting too snug.
OR allow you to indulge in another glass of wine. . .
Healthy Carrot Cake Chippers, GF
- 3/4 cup gluten-free all purpose flour – I used Pamela’s baking mix
- 1/2 cup gluten-free rolled oats
- 1/4 cup coconut
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded carrots
- 1/3 cup raisins
- 1/4 cup pure maple syrup, room temperature
- 1/4 cup coconut oil, warmed slightly, but not completely melted
- 1/2 teaspoon fresh ginger, grated [or 1/8 tsp ground ginger]
- 1/2 teaspoon vanilla extract
- Optional: 1/4 cup walnuts, chopped
Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
In a large bowl mix together flour, oats, coconut, baking powder, and salt. Add in the carrots, raisins and nuts if desired.
In a separate bowl, whisk together maple syrup, coconut oil, ginger and vanilla extract. Carefully add the wet ingredients with the flour mixture and mix until just combined.
With your ice cream scooper [or roll into a ball with you hands], drop a tablespoonful of the cookie dough onto the prepared baking sheet. Continue until the batter is gone – leaving about 2 inches between each cookie.
Bake for 10 – 12 minutes or until the cookies are lightly golden.
Remove and let cool for 10 minutes before transferring to cooling rack.
Makes about 30 cookies.
December 9 2011