Grain-Free Carrot Cake "Crumbl" Cookies
Grain-Free, Gluten-Free, Nut-Free, Egg-Free, Dairy-Free option, Vegan option
Recipe by Whisk me Free
Thick cookies are all the rage now, but we were looking for something just a bit better-for-you. Luckily this recipe for carrot cake pumpkin cookies came along, chock full of orange fruit & veg to immerse you in the season of harvest! A beautiful swirl of cream cheese icing and a sprinkle of extra cookie crumbs keeps things classy, trendy, yet still 100% natural. Whether you needed a new recipe idea for a bake sale or were just looking to change up your cookie snack routine, this recipe is guaranteed to please the masses.
Ingredients
- 1 bag Otto’s Naturals Grain-Free Ultimate Cookie Mix
- ½ cup grated carrot
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon pumpkin pie spice
- ½ cup pumpkin puree
- ⅓ cup oil
- 1 cup your favorite dairy/non-dairy cream cheese frosting
Instructions
- Preheat the oven to 180°C/350°F. Line a cookie sheet with parchment paper and set aside.
- Mix the cookie mix, pumpkin puree, oil, cinnamon, ginger, pumpkin pie spice,and grated carrot until it comes together as a dough.
- Scoop the cookie dough into 12 balls using an ice cream scoop or by hand. Place the cookies on a baking sheet, evenly spaced out.
- Bake for 10-15 minutes, or until lightly browned and just set.
- Once cooled completely, pipe on your favorite cream cheese or vanilla frosting and sprinkle with some cookie crumbs.
