Carrot cake cookies that are gluten free and so delicious. They are loaded with grated carrots and the cream cheese filling is on the inside. These are the perfect Easter treat and you cannot imagine how good these are until you try one!! They are nutrition packed, with good gluten free, whole grains and plenty of fibre. One of these cookies and a cup of coffee is all your need to reboot your day. They are amazing while still warm from the oven, but also good the next day.
HERE ARE A FEW REASONS WHY I KNOW YOU WILL LOVE THIS RECIPE!
- the soft and chewy cookies have the best texture with the finely grated carrots.
- the best reason to love them is that the traditional carrot cake cream cheese is not on the top but inside the cookie
- bite into a cookie while still warm …they are heavenly!!
THE FLOURS NEEDED TO MAKE THESE GLUTEN FREE CARROT CAKE COOKIES
In all of my recipes I measure most of the ingredients in grams. It is way more accurate and you will therefore need a kitchen scale to make this recipe. Here’s the link to the scale that I use. There are many others available that are just as good and for a cheaper price. I have used my own gluten free flour blend in this recipe.
The gluten free flours used in this recipe are almond flour, buckwheat flour, sorghum flour, tapioca starch and corn starch.
TIPS FOR MAKING THESE CARROT CAKE COOKIES!
- make sure to make and freeze the cream cheese filling, before making the cookie dough
- peel and grate the carrots with the finer side of your grater. This make a big difference with the texture of the cookies
- weigh out all the gluten free flours in a bowl
- gently shape the cookies when adding the cream cheese filling. Seal up any gaps and try not to handle the dough to much
- these cookies need a little space between them but they do not spread a great deal.
- checkout the how to video on acoupleofceliacs instagram
Carrot Cake Cookies
For the Cream Cheese Filling
- 100 g cream cheese
- 20 g white sugar
For the Cookie Dough
- 120 g finely grated carrot about 2 large carrots
- 70 g brown sugar
- 30 g white sugar
- 90 g soft butter
- 50 g fancy molasses
- 1 large egg or flax egg
- 3 g whole psyllium husk
- 50 g almond flour
- 45 g buckwheat flour
- 55 g brown rice flour
- 90 g sorghum flour
- 40 g tapioca starch
- 2 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
Make the Cream Cheese Filling
- Line a large plate with parchment paper
- Beat the cream cheese and sugar together until well combined
- Scoop up a teaspoon (or a little more)of the cream cheese filling and drop it onto the parchment paper. You will need 12 of them.
- Place the cream cheeses filling into the freezer and chill it for 30 to 40 minutes.
Make the Carrot Cake Cookies
- Line a large baking sheet with parchment paper.
- Preheat the oven to 350°F (180°C).
- Grate the carrots using the fine side of the grater.
- In a medium bowl, cream the brown and white sugars with the butter for 1 to 2 minutes, until light and creamy.
- Add the molasses, egg and psyllium husk to the sugar and butter mix. Beat all the ingredients together, then beat in the carrot until just combined.
- In a large bowl add the almond flour, buckwheat flour, brown rice flour, sorghum flour, tapioca starch, spices, baking soda, baking powder and salt.
- Fold the wet ingredients into the dry ingredients and mix until there is no loose flour remaining.
- Using a large cookie scoop, drop the cookie dough onto the prepared parchment paper
- Remove the frozen cream cheese filling from the freezer.
- Press your finger into the dough to make and indent and push in one lump of cream cheese filling. Completely cover up the cream cheese until it is hidden inside the cookie dough. Try not to handle the dough too much.
- Fill the remainder of the cookies with cream cheese, place each cookie back onto the cookie sheet, leaving about 2 inches between each cookie.
- Bake at 350°F for about 12 to 15 minutes.
- These are amazing to eat while still warm, but if you do have any leftovers …Cool the cookies and store them in an airtight container for 3 to 5 days on the counter.