My mom has been a fan of the previous gluten free skillet cookie recipe I posted ages ago. Mostly because she and my celiac afflicted father have been living in an RV for the past 2 years. It started as a grand adventure and then when the pandemic hit, it became a semi-permanent home as they were reluctant to ask their tenants to leave during such tumultuous times so they could have their house back.
At any rate, a skillet cookie can be made without the use of cookie sheets which my mom didn’t wish to pack around in her little RV kitchen and so it became her go-to treat recipe while they are living ‘on the road.’ She has adapted it herself to a few other flavours (which I need to get the recipes for so I can share them here) but when I asked if she had done carrot, she said that she hadn’t. I had a particular craving for a carrot spice treat that afternoon and so my daughter and I set about to getting the job done.
These are fast and simple to make and pack a bit of nutrition too. I will confess to having a slice for breakfast. I mean, it does have fruits, veggies and oats in it so…
You’ll find these are sort of a cross between a cookie and a muffin…almost like a loaf. But in slice form. Ha. If you don’t have a cast iron skillet I’d make these in an 8×8 glass baking dish and then you can call em ‘squares.’ However this cookie crumbles, it’s a delish gluten free treat you’ll be happy to have in your repertoire.
- 1 cup applesauce
- 2 eggs
- 1/2 cup brown sugar
- 1 cup oat flour
- 1/2 cup quick oats
- 1/2 cup almond flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 cup raisins
- 1/4 cup chopped walnuts
- 1/2 cup grated carrot
- Heat oven to 350F
- Place your skillet in the oven to warm as it pre-heats
- In a small bowl, whisk eggs and applesauce together
- In a large bowl mix all other ingredients except raisins and carrot and nuts
- Pour the egg mixture into the large bowl and stir until combined.
- Add carrots, nuts and raisins. Stir.
- Carefully remove warmed skillet from oven and pour cookie mixture into it, smoothing evenly.
- Place skillet back into oven and bake for 35min or until a toothpick comes out clean from the center.
I used an 8" cast irong skillet but if you don't have a cast iron skillet, don't worry. You can make this recipe in a glass 8x8 baking pan just fine.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 3.83gSodium: 119mgCarbohydrates: 15.69gNet Carbohydrates: 14gFiber: 1.7gSugar: 6.5gProtein: 3.79g
Spiced Carrot Oat cookies are a perfect spring-time gluten free cookie recipe and I fancy making many, many pans of them. Spiced treats are so comforting and they aren’t just for fall. We need all the comfort we can get these days. Don’t you think?