I love Carrot Cake and I love cookies so put them together and you have a pretty unstoppable combination. These cookies are absolutely delicious and definitely on the healthier end of the cookie spectrum because of two ingredients- oatmeal and gluten-free flour. But just because these are a little healthy don’t think they lack sweetness or flavor- they definitely have a lot of both thanks to the addition of raisins, cinnamon, and shredded coconut. Give them a try, you won’t be disappointed!
What kind of flour works best for these cookies?
You can, of course, use regular baking flour to make these cookies but since my wife is gluten intolerant, I try to keep only gluten-free flour in the house. My favorite gluten-free flour brand is Bob’s Red Mill.
What is a good substitute if I don’t have raisins or carrots?
If you don’t have raisins or carrots in the house you could substitute both of those items for chopped dates, prunes, or dried cranberries. Chocolate chips, of course, are a great substitute but then the cookies would be a little less healthy. If you are super into chocolate you should definitely check out the Avocado Chocolate Brownie Cupcake recipe on my site.
What is the best brand of oatmeal to use in this recipe?
My favorite brand of oatmeal to use in these cookies is Bob’s Redmill Old Fashioned Rolled Oats. If your local grocery store doesn’t carry Bob’s then I would suggest that you can use Quaker Oats since it is found at most grocery stores.
What is the best way to make icing for these cookies?
Making your own icing at home is really easy. Just combine 1/4 cup of powdered sugar, 2 tsp of almond milk, and a dash of cinnamon and whisk until smooth. If you don’t want to make your own icing, you can buy it from the store as well. Betty Crocker makes a white icing specifically for cookies. I haven’t found any “better for you” icing brands so if you know of one please let me know in the comments below.
Gluten Free Carrot Cake Oatmeal Cookies
- 3/4 cup gluten free all purpose flour regular flour can be used
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 cup coconut oil
- 1/2 cup coconut sugar brown sugar can also be used
- 1 egg
- 1 tsp vanilla extract
- 1 cup carrots shredded
- 1 1/4 cup rolled oats
- 1/3 cup shredded coconut unsweetened
- 1/4 cup walnuts chopped
- 1/4 cup raisins
- 1/4 cup powdered sugar I used Swerve brand sugar replacement (confectioners sugar)
- 2 tsp almond milk
- dash of cinnamon
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Sil-Pad (silicone mat).
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.
- In a separate large bowl, mix together coconut oil, brown sugar, egg and vanilla until well combined and then fold in shredded carrots.
- Next add in flour mixture and mix with a wooden spoon until everything is combined. Fold in oats, coconut, pecans and raisins.
- Use a small spoon to place a tablespoon of the cookie mixture onto the baking pan. Gently flatten the cookie with your spoon or hand.
- Place in oven and bake for approx. 9 minutes or until edges are golden. Cool before serving.
To make the glaze:
- Combine the powdered sugar, almond milk and cinnamon in a bow and whisk until mixture is combined and thickened. Drizzle or spoon over cookies.