Sunday, October 2, 2011

Gluten Free Carrot Cake Cookie Sandwiches


  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten free cookie mix (see below)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups finely grated carrots, (about 3 large carrots)
  • 1 cup raisins
  • 1 cup of walnuts
  • Cream Cheese Frosting

*** My Gluten free mix is 3/4 C of All-purpose GF flour, 1/2 C of tapioca flour, and 1/2 C Rice flour, 1/4 C of potato starch****


    1 - Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

    2 - In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

    3 - Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

    Cream Cheese Frosting


    • 8 ounces cream cheese, room temperature
    • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
    • 1 cup confectioners’ sugar
    • 1 teaspoon pure vanilla extract


    Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.


    Pam said...

    These are amazing! Amazingly delicious :)

    Rochell said...

    These are missing xanthan gum! My first batch was a sheet cookie! I dumped in a bunch of xanthan and they were ok after that. Tasty!