Carrot Cake Crumbl Cookie (Gluten Free)
My gluten free, dairy free and vegan Carrot Cake Crumbl Cookie recipe is perfect for those of us with allergies and intolerances because it lets us experience a taste of Crumbl Cookies! These cookies are a slice of decadent carrot cake in a fun, portable cookie form!
Servings: 12
Equipment
- 1 bowl
- 1 spoon
- 1 grater
- 1 baking sheet
- 1 plastic bag or piping bag
Ingredients
- 2 1/4 cups gluten free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup coconut sugar
- dash salt
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp ginger
- 1/4 cup coconut oil, melted
- 1/4 cup olive oil
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 flax egg
- 1 cup grated carrots (2-3 carrots)
- 1/4 cup raisins
- 1/4 cup crushed pecans
- 1 container vanilla frosting
Instructions
- Gather your ingredients and preheat oven to 350°F.
- Grate carrots.
- Add dry ingredients into a bowl.
- Stir in wet ingredients.
- Refrigerate dough for 15-20 minutes.
- Scoop 1 1/2-2 inch cookie dough balls onto greased baking sheet lined with parchment paper. Gently flatten with a spoon before baking in the oven for 15-17 minutes, or until edges are golden brown.
- Let cookies cool completely before frosting. Add frosting to a plastic bag or piping bag and pipe onto cookies in a swirl.
- Add extra carrot shreds and pecans on top, if desired. Enjoy!