- 1 ½ cups G-Free All Purpose Flour Blend
- 1 teaspoon Baking Soda
- ¼ teaspoon Xanthan Gum
- ½ teaspoon Salt
- ½ cup Butter or Butter Substitute
- ¾ cup Sugar
- ¼ cup Brown Sugar
- 1 large Egg
- 1 ¼ teaspoon G-Free Vanilla Extract
- ½ teaspoon ground Cinnamon
- ¼ teaspoon Nutmeg
- 1 cup grated Carrots
- 1 cup G-Free Rolled Oats
- 1 cup Raisins
- ½ cup shredded Coconut (optional)
- ½ cup chopped Pecans (optional)
- Powdered Sugar for dusting
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silpat liner.
In a saucepan over medium heat, saute carrots and brown sugar in butter until carrots are soft, set aside.
In a small bowl, whisk together flour, baking soda, xanthan gum, oatmeal and salt.
In a large bowl, beat egg, sugar, vanilla and spices. Add carrot mixture and blend throughly.
With the mixer on low speed, add in flour mixture. Once blended, add in raisins, nuts and coconut.
Drop tablespoonfuls of batter onto prepared baking sheet.
Bake for 13-15 minutes, until cookies are set and lightly browned on the edges. Cool for 3 or 4 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Dust cookies with powdered sugar if desired.
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