I am so excited - tonight I am going to a cookie exchange with some amazing friends. So I wanted to make something Gluten Free and nut free (so my kids can take the leftovers to school)

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Ingredients

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• 1 c  gluten free quick cook oats

• ¾ c gluten-free flour (any all-purpose flour or the blend you can find here)

• 1 ½ tsp baking powder

• 1 ½ tsp ground cinnamon (this was a strong flavor so use less if you want)

• 1/8 tsp salt (optional)

• 2 Tbsp coconut oil or unsalted butter, melted

• 1 large egg

• 1 tsp vanilla extract

• ½ c maple syrup or honey

• ¾ c grated carrots (about 1 medium)

 

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Directions

 

 

1. In a medium bowl, combine the oats, flour, baking powder, cinnamon, and salt.

2. In a separate bowl, combine the coconut oil, egg, and vanilla. Stir in the maple syrup or honey until thoroughly incorporated, heating slightly helps combining.

3. Add in the flour mixture, stirring just until combined. Fold in the carrots.

4. Chill the dough for at least 30 minutes. This is important otherwise the cookies will spread into one big mess!

5. Preheat the oven to 325°F, and line a baking sheet with parchment paper.

6. Drop the cookie dough into 15 rounded scoops on the baking sheet.

7. Bake at 325°F for 12-15 minutes.

8. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

 

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Enjoy! We sure did!

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