Carrot Spice Cookies
Submitted by tllmel
Gluten-free and dairy-free carrot spice cookies made with rice flour, molasses, applesauce, and raisins. Soft, chewy drop cookies with warm allspice flavor. Makes 4 dozen.
YIELD
4 dozenPREP
20 minCOOK
40 minREADY
1 hrsGluten-free cookies that actually taste like cookies and not a compromise? These are those cookies.
Rice flour stands in for wheat flour, and margarine keeps things dairy-free. Shredded carrots and applesauce work together to make each cookie soft and chewy while molasses and brown sugar bring that deep, caramel-like sweetness.
Raisins are scattered throughout, and allspice ties everything together with a warm, spicy hum. Drop them by teaspoonfuls and they bake up golden in about 10 minutes.
The batch makes four dozen, which sounds like a lot until you eat the first three before they hit the cooling rack.
Kitchen Tips
- Remove cookies from the baking sheet while still warm. Rice flour cookies can stick if they cool too long on the pan.
- Applesauce replaces some of the fat here, so don’t skip it. It keeps the cookies moist without making them greasy.
- Stir the flour mixture in slowly to avoid clumps. Rice flour absorbs liquid differently than wheat flour.
- Store in an airtight container at room temperature. They stay soft for about 3 days.
Ingredients
Directions
Cream sugar and margarine in large bowl.
Add carrots, raisins, egg, applesauce, molasses and vanilla; mix well.
Measure flour, allspice and baking powder into same bowl; slowly stir flour mixture into other ingredients and mix until well blended.
Drop by teaspoonfuls, 2 inches apart on lightly greased cookie sheets.
Bake in 350℉ (180℃). oven 10 to 12 minutes or until cookies are set and lightly browned.
Remove from baking sheet while still warm.
Cool on wire rack.
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