Gluten Free Carrot Oatmeal Cookies

Using The Really Great Food Company All-Purpose Flour


YOU WILL NEED:

 

Cookies

  • 1 1/2 cup RGF All-Purpose Flour
  • 2 sticks (1 cup) unsalted butter
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 medium carrots
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 3 cups gluten-free rolled oats

 

Icing

  • 2 ounces full-fat cream cheese
  • 1 1/4 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

 

DIRECTIONS:

  1. Place 2 sticks unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Place 2 oz cream cheese for the icing in a medium bowl. Let both sit out at room temperature until softened.
  2. Make the cookies: Place all-purpose flour, ground cinnamon, baking soda, and kosher salt in a medium bowl and whisk to combine.
  3. Peel and grate 2 medium carrots on the large holes of a box grater (about 1 1/2 cups). Squeeze out the excess moisture by wrapping the shreds in a paper towel and squeezing them with your hands over a bowl or sink.
  4. Add packed dark brown sugar and granulated sugar to the butter. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in eggs one at a time, waiting until the first one is fully incorporated before beating in the second. Scrape down the sides of the bowl. Add maple syrup and vanilla extract. Beat just until combined, about 1 minute.
  5. Turn the mixer off. Add the flour mixture. Beat on low speed until incorporated, 1 to 2 minutes. Add rolled oats and the shredded carrots and stir by hand to combine. Cover the dough and refrigerate 1 to 2 hours.
  6. Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper.
  7. Scoop out the dough with a 1 1/2-inch wide cookie scoop or into 24 (about 2 rounded tablespoons) portions. Place at least 2 inches apart on the prepared baking sheets, 12 per baking sheet.
  8. Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Continue to bake until the bottoms and edges of the cookies are lightly browned, 5 to 7 minutes more. Let cool completely on the baking sheets, at least 30 minutes. Meanwhile, make the icing.
  9. Make the icing: Add powdered sugar, milk, and vanilla extract to the bowl of cream cheese and whisk until smooth and pourable. Drizzle over the cooled cookies in a zigzag pattern and let sit until the glaze hardens, about 10 minutes.

 

Yield: 24 cookies

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