Gluten-free carrot cake, but make it bite-sized! These cookies have cozy spices, sweet carrot and pineapple, and a moist, chewy texture. The cream cheese icing drizzle is a must to get the full carrot cake effect. And, these count as a serving of veggies, right? Right???
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 375° F. Line two Sheet Pans with Sheet Pan Liners.
- Coarsely grate carrots. In a large bowl, whisk eggs, oil, and pineapple. Stir in mix and 2 cups grated carrot. (Dough should be scoopable but not runny; if it is too runny, add rolled oats or flour until desired dough consistency is achieved. It should hold its shape when scooped onto pan.)
- Using 2 tbsp as a guide, scoop batter and drop onto pans 2" apart. Bake, one sheet at a time, 12 min, or until edges start to brown. Cool on pan 5 min, then carefully transfer to Cooling Racks.
- Meanwhile, using a hand mixer or whisk, beat icing sugar, cream cheese, milk, and vanilla until smooth.
- Using a spoon, drizzle glaze over cooled cookies.
- Store cookies in the refrigerator.
The glaze will thicken as it sits; if needed, add more milk to thin it out to easily drizzle over cookies.
Per serving (1 cookie): Calories 120, Fat 4 g (Saturated 1 g, Trans 0 g), Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 18 g (Fiber 1 g, Sugars 12 g), Protein 2 g.
35 min
20 cookies
$0.34/serving
35 min20 cookies$0.34/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 375° F. Line two Sheet Pans with Sheet Pan Liners.
- Coarsely grate carrots. In a large bowl, whisk eggs, oil, and pineapple. Stir in mix and 2 cups grated carrot. (Dough should be scoopable but not runny; if it is too runny, add rolled oats or flour until desired dough consistency is achieved. It should hold its shape when scooped onto pan.)
- Using 2 tbsp as a guide, scoop batter and drop onto pans 2" apart. Bake, one sheet at a time, 12 min, or until edges start to brown. Cool on pan 5 min, then carefully transfer to Cooling Racks.
- Meanwhile, using a hand mixer or whisk, beat icing sugar, cream cheese, milk, and vanilla until smooth.
- Using a spoon, drizzle glaze over cooled cookies.
- Store cookies in the refrigerator.
The glaze will thicken as it sits; if needed, add more milk to thin it out to easily drizzle over cookies.
Per serving (1 cookie): Calories 120, Fat 4 g (Saturated 1 g, Trans 0 g), Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 18 g (Fiber 1 g, Sugars 12 g), Protein 2 g.
