Stuffed Gluten Free Carrot Cake Cookies
You'll love this cookie take on a classic cake recipe. We're turning carrot cake into cream cheese stuffed carrot cake cookies that are fully gluten free, dairy free, and refined sugar free!
Servings 18 cookies
Equipment
- Baking trays
Ingredients
Cream Cheese Filling
- 4 oz. cream cheese of choice I used a plant-based variety
- ¼ cup powdered sugar*
- ½ teaspoon vanilla extract
Cookies
- 1 cup 1:1 gluten free flour
- ½ cup sifted tigernut flour or almond flour
- 2 tablespoon tapioca starch
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅓ cup coconut oil softened
- ⅓ cup applesauce room temp
- ⅓ cup coconut sugar
- 1 egg room temp
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- ½ cup chopped walnuts
- ½ cup raisins
Instructions
- Combine all the cream cheese filling ingredients in a small bowl and beat until well combined and fluffy. If you're using vegan cream cheese, it can sometimes start to melt and not get fluffy, that's okay! Scoop teaspoon sized dollops onto a tray or plate lined with parchment paper and freeze for an hour. You should get at least 18 dollops, but up to 24.
- When ready to bake the cookies, preheat the oven to 350F and line a baking sheet with parchment paper.
- Whisk the flours, baking soda, and spices together in a bowl and set aside.
- Beat the coconut oil and sugar in a larger bowl until creamed together. Add the applesauce, egg, and vanilla and beat to combine.
- Add the dry ingredients and beat on low until just combined.
- Fold in the carrots, walnuts, and raisins.
- If the dough is too wet and hard to work with for any reason, let it sit in the fridge for 30 minutes until you can work with it.
- Use a large cookie scoop to scoop balls of dough that are about 35g. This is about 2-3 Tbsp. You should want enough dough to be able to wrap around a dollop of cream cheese filling without gaping or tearing apart.
- Flatten the dough in your hand and add one of the frozen cream cheese dollops. Fold the cookie around the cream cheese and roll into an even ball. Place on the cookie sheet.
- Repeat with the remaining dough, you should get about 18 cookies
- Place the cookies 2 inches apart on the baking sheet and bake for 18-22 min, until center looks done. It is best to place the cookie sheet in the middle of the oven, so you’ll bake one sheet at a time while the other cookies remain in the fridge.
- Let cool for 10 min on the cookie sheet before transferring to a wire rack to finish cooling
Notes
*Make your own by blending 1 cup of coconut sugar with 1 tablespoon tapioca starch