Someone told me that around a year from the time you first go gluten free, everything will taste much better than it does to start. I was also told not to try and duplicate our “pre gluten free” eating habits, but to embrace new foods and recipes. Unfortunately I have not listen to either one of these pieces of advice yet….hmmm. Maybe one of these days I will come around, however in the meantime I am determined to feed my two little girls the foods they want – without gluten! So the reason for my ranting…these cookies turned out nicely (the girls liked them), however I ALWAYS feel that I can make things better next time. So here’s the recipe…enjoy the results and know that I will try this one again with different flours, as gluten free flour is not one of my favorites.
- 2 cups of gluten free flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 salt
- 1/3 cup of melted Nutiva Organic Coconut Oil
- 3/4 cup organic brown sugar
- 2 eggs
- 1 1/4 cups of grated organic carrots
- 1/2 cup of organic raisins
- 3 tbsp flaxseed
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
Preheat oven to 350 degrees. Combine flour, cinnamon, baking soda and salt in a medium bowl. In another bowl, whisk together oil, sugar, eggs and carrots; stir into dry ingredients, along with raisins and flaxseed, until thick batter forms. Drop tablespoons of batter onto cookie sheets covered in parchment paper, about 1½-inches apart. Bake for about 12 minutes. Transfer to wire rack to cool.
In a medium bowl, stir together cream cheese and sugar until smooth; spread about 1 teaspoon on each cooled cookie. Lightly dust cookies with cinnamon if desired. To store, place cookies in an airtight container and refrigerate.