Twelve Days of Gluten Free Cookies: Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies (Day One)

Oatmeal Chocolate Chip Carrot Cake Cookies IHappy December Everyone! I’m in shock that we are in the last month of 2014. I am ever grateful to have made it one more day, one more month, and one more year. As it turns today is my born day! And even though 29 feels no different than 28 the door to dirty THIRTY is ever closer (364 days away to be exact) With that being said I wanted to celebrate the season and  stage a comeback of sorts for my recipe dry spell. Then the idea hit me,

Every day for the next twelve days I will feature a cookie recipe. Many of them will be my originals but a few will be pinterest favorites and other treats that have brought joy to my life. Because seriously cookies make life sweeter and better. I’ve blogged about my love of the cookie (notably chocolate chip) but I love cookies of all kinds and if there was any excuse to bake loads of cookies this is it. It’s my hope that you like, love, share, and most importanly bake the cookies that make this (hopefully) annual list. Hopefully one, two or three of the recipes will be added to your annual cookie tradition.

First up on the list Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies. I tastepotted these beauties way back in May and blogged about how wonderful they were adpated to gluten free. They were so awesome I had to pull the recipe out again for day one of my cookie sharing countdown.  I mean they are actually perfect for this time of the year. Huge, soft, and perfect with a cup of chai tea. So without further adieu…

Oatmeal Chocolate Chip Carrot Cake Breakfast Cookies slightly adapted from the original recipe found on Baked by Rachel

1/4 cup granulated sugar
1/4 cup  brown sugar
1/4 shredded carrots carrots
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon all spice
1/4 teaspoon nutmeg
Pinch of ground cloves
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cups and 2 tablespoons gluten free all purpose flour blend
3/4 cups gluten free oats
1/2 cup semi-sweet chocolate chips

  1. In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and eggs. With mixer running on low, add remaining dry ingredients in (reserving chocolate chips), mixing until no streaks remain. Stir in chocolate chips.
  2. Cover and chill dough  for atleast 4 hours
  3. Preheat oven to 350°F. Line a baking sheet a silicone baking mat.
  4. Using a large cookie scoop, scoop and place dough 2-inches apart. Using the palm of your hand, firmly press down to create a 1/2-inch thick disc of cookie dough.
  5. Bake for 14-16 minutes or until edges are lightly golden. Allow cookies to rest for 2 minutes prior to transferring to a wire rack to cool completely.
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