Gluten Free Carrot Cake Cookie Bars (Gluten/Grain/Starch/Egg/Dairy/Sugar Free)

Gluten Free Carrot Cake Cookie Bars (Gluten/Grain/Starch/Egg/Dairy/Sugar Free)

Gluten Free Carrot Cake Cookie Bars

Living with Hashimotos disease my life is a fine line of balance. To keep the chronic inflammation under control so that my body does not attack itself has been a trick (one I am still learning to balance). Following a careful diet, making sure to get enough sleep each night, eating throughout the day to keep my blood sugar in check, keeping up with all of my supplements some days its downright overwhelming. But the truth is, I am so thankful. In the past I blew off what I knew I should be doing. Eating lots of fruits and vegetables each day? Meh.. if I got around to it. Thanks to this autoimmune disease, I was forced to take the time and really learn what foods worked best for my body. Its forced structure and good eating into my life.. I don't crave potato chips, or processed crap. I crave a fresh piece of fruit, a perfectly cooked steak with vegetables spiced to perfection. I crave the things my body needs- nothing else. That's a pretty amazing place to be.

Today I want to encourage you to do the same. We all thrive on different foods, In my case remaining 100% sugar free and avoid all grains and starches, dairy and soy is the way to go. While it may be hard to admit to yourself that your favorite food isn't really jiving with you, its important to face the lingering symptoms. Your body will thank you- and in turn your life as a whole will become more balanced. Healthy digestion leads to so many different positive changes. Once you feel the difference, you won't want to go back.

No matter what diet your body chooses for you, know that there are always, ALWAYS delicious recipes to be found. These bars are an example of that. A dessert that will give you energy- without the sugar to drain you!

Gluten Free Carrot Cake Cookie Bars

Gluten Free Carrot Cake Cookie Bars

Carrot Cake Cookie Bars (Gluten/Grain/Starch/Egg/Dairy/Sugar Free)

Ingredients

    For the Bars
  • 2 Cups Blanched Almond Flour
  • 1/2 Cup of xylitol
  • (or any another granulated sugar of choice; see note below)
  • 2 Tsp. Baking Powder
  • 1 Tbs Oil or Melted Butter
  • 1 Tbs Vanilla Extract
  • 1/8 Tsp Sea Salt
  • 1 1/2 Tbs Nondairy Milk or Water.
  • 2 Tsp Cinnamon.
  • 3/4 Cup Grated Carrots (patted dry with a paper towell)
  • 1/4 Cup Unsweetened Shredded Coconut (optional)
  • For the Topping:
  • 3/4 Cup Raisins (optional)
  • 3/4 Cup Coursely Chopped Nuts or Seeds (optional)

Instructions

  1. Preheat Oven to 350 Degrees. Line a bread pan Pan with Parchment, leaving a bit of an overhang to aid in removing the bars after baking.
  2. Make the cookie dough. Combine all the ingredients and use your hands to mix. The dough will be thick and may not come together just using a spoon. Press this dough evently into the bottom of the prepared pan.
  3. Sprinkle and press the Raisins and Chopped nuts into the top of the dough.
  4. Place in the oven and bake 26-28 minutes.
  5. Remove from oven and allow to cool before slicing. (I like to throw mine into the freezer to speed up this process).

Notes

Xylitol has a mind of its own, it works a little different than the other sugars. The day you pull these bars out of the oven you will notice they are extremely moist. I made and placed mine on the counter covered and by the next day they were the perfect moisture. This happens every time I use xylitol.. why? I don't know. Its almost like this sugar takes time to settle and soak up some moisture. I'll get this figured out 100% one of these days. So, with that being said. If you feel the bars are too moist the day you make them, set them aside- let them do their thing and when you come back the next day- they will be perfection.

For those extra sensitive to sugar- you may want to leave out the Raisins. I threw them in for their taste and texture, but they are not at all needed for this recipe to turn out great.

I made my pretty white glaze out of xylitol. I ran it through my coffee grinder and mixed it with a bit of Vanilla Extract and a pinch of sea salt. Xylitol when used on its own has a very strong taste that I know everyone isn't crazy about. I think the vanilla helps hide this, so that you get more of just a nice sweetness. If you aren't crazy about trying this- you can make a glaze following the same directions with ANY type of granulated sugar.

http://brittanyangell.com/gluten-free-carrot-cake-cookie-bars/


 

For those of you not concerned with sugar- I suspect that any granulated variety will work great! I have not tested this.. I'm just speaking from experience. This recipe is very similar to my recently posted Layered Brownie Chocolate Chip Cookie Bars . Those were successfully made by many with a whole spectrum of different types of granulated sugar.

Brittany Angell

50 comments | Leave your own

  1. Ricki

    Brittany, these look amazing. I love this kind of healthy bar for breakfast! I have never used xylitol, so I think I'll try these with coconut sugar--I imagine they'd be fabulous that way. I'm just curious--I know you've cut out sugars and starches. . .so do you eat these this way, with the raisins? I'm not allowed raisins on the ACD because they supposedly contain so much sugar. (I know your diet is different, though. . . . )?

  2. Anthony

    Can you use honey instead of a 'dry' sweetener?

  3. Gigi

    Hey, sweet girl!! :) These are so pretty and remind me of something (not carrot, but still a "cookie" bar) I made recently for a dinner at my house. We are always on a similar wavelength! I love what you did here, very very pretty!!

    I do have a question, though, about the baking powder. I've been doing quite a bit of grain free baking since early November, and have been using alternatives to traditional baking powder you buy in the store because it contains cornstarch, hence, grain. Do you purchase a grain-free baking powder, or are you using the "homemade" version that a lot of grain-free folks use? I make mine because I haven't found a grain-free version for sale (but doesn't mean one isn't out there!).

    Thanks! :)

    And congrats, again, on your books!!! I am so so happy for you and Iris... can't wait to see them!

    xoxo,
    Gigi ;)

  4. Maggie

    I'm new to xylitol too. It kind of scares me, maybe it's the name :) I LOVE LOVE LOVE the looks and sound of these bars. Especially that drizzle. You had me at the drizzle! Thanks for sharing us with your readers amidst your cookbook craziness. You're the best! Can't wait to get my hands on those books!

  5. Amy @ Simply Sugar & Gluten-Free

    Carrot cake anything is a big deal in my book. It's one of my favorite desserts. When made the right way (healthier, without tons of oil and sugar like you did here) it really is nutrient packed. I have a carrot cupcake recipe on my blog that is mostly carrots and nuts with just a little bit of flour to hold it together. I've never met anyone who doesn't love the flavor. So, I agree - these are a healthy cookie.

    Thanks so much for your support of TBP. I'm amazed you were able to participate in the midst of your new book. The covers are gorgeous!!

    xoxo,
    Amy

  6. Marty

    Brittany: are your new cook books vegan as well as GF? I can't wait to make these bars, alas w/o the raisins (too much sugar for me right now). Thank you for the GFVegan recipe!

  7. Alisa

    These look amazing Brittany! Good luck with the book!

  8. Laura @ Gluten Free Pantry

    These are calling out my name! The pictures are so vibrant. This looks like a perfect treat for my four year old who won't even know she is eating a vegetable :)

  9. Theresa

    Wondering if you think it would work with a carrot puree. My son wo't eat them if he sees the specs of carrots (its the texture issue) in the cake.

  10. Cara

    You share such an important message about taking care of ourselves and the abundance of good food out there - like this recipe! Glad to see you on The Balanced Platter :)

  11. Tessa Domestic Diva

    these look most a decadant...love the idea, will have to try these!

  12. Shelly R

    I made these today for dessert with family, They are amazing! Everyone loved them even the gluten, dairy, soy, grain egg eaters! :) I did not have xylitol so subbed evaporated cane juice crystals, reduced the amount slightly, topped with raisins and chopped pecans, and they came out wonderful. On a side note, they were still very moist, but perfect that way! There are two left that I hid away for breakfast! ;)

  13. PAT

    By bread pan, did you mean a 9x5 pan?

  14. Crystal

    I had all the ingredients already in the kitchen for these bars so I made them tonight and they're amazing! I used coconut oil for the oil, palm sugar for the sugar, and coconut milk for the milk. I omitted the topping because I figured the bars would be sweet enough for me. Another winning recipe, Brittany! :-)

  15. Sarah

    These look great! Do you think it would turn out doubled or tripled in a bigger pan?

  16. Min

    Could I use spectrum shortening instead of butter? I was under the impression butter is considered dairy.

  17. Jesa

    Hi Britatany...
    I followed your recipe to the T... however my cookie crust is just not holding together...
    got any tips for making it work? i'm thinking to add an egg to help it bind.. but would like to keep it vegan for some of my clients... have you done this recipe with flax seed meal or date paste?
    let me know your thoughts. thanks! Jesa

  18. laura

    I have hashimoto's too and I avoid nuts (except brazil nuts) as I had thought they trigger reactions in the same way soy and grains do. Have you had any positive health ramifications from being grain and sugar free? I am still trying to get to the right place with my diet as I have a significant goiter that is triggered by many foods. Thanks for this great recipe....my kids love carrot cake and this will be perfect as a dessert:)

  19. britt

    Has anyone had problems with xylitol? I made this recipe and it was delicious, but it made me horribly sick....That's the only ingredient in the recipe that I've never had before. :/

  20. april

    Brittany,
    My son turns one on the 28th and I wanted to use the carrot cake cookie bars recipe to make cup cakes. Will this recipe work for cupcakes. Also, I wanted to eliminate the xylitol .... I am trying to avoid anything sweet. Would the addition of apple sauce work?

    Thanks, April

  21. Stella

    Do you know how many grams equal 2 cups almond flour in this recipe?

  22. CJ at Food Stories

    These look amazing ... gonna make these today :-)

  23. Jen

    I LOVE this recipe but don't like using any nut flours other than coconut, I've used it plenty and know how "thirsty" it is, but I'm wondering if you can tell me about how much to use when subbing it in for the almond flour.

    Any suggestions by you or your fans would be much appreciated!

  24. A

    How many bars does this make? Can you use an 8x8 pan? Thanks!

  25. Bethany

    This was delicious. Few changes though: instead of xylitol I used stevia powder and turbinado sugar. I also grated from fresh ginger in there and it added a wonderful flavor. Only problem is that it didn't stick together but fell apart into chunks. I topped it with some homemade-stevia-sweetened-goats-milk raw creme cheese frosting and it was so satisfying.

  26. Elizabeth

    This bars look divine! However, I randomly came across your blog and I'm not on a gluten-free diet. Would these work with whole wheat flour?

  27. keysha

    can i leave out the sugar or sub altogether or will the mix be to moist

  28. Heather

    Hi Brittany, thank you so much for this recipe and website. Amazing!!!
    I just made a double batch of these bars and wow!
    Used light muscovado sugar, coconut oil and one portion of water for the bars. I didn't drain the carrots and I accidentally added 2 Tbs of cinnamon, oops! For the topping I used chopped pecans and macadamia nuts. Baked them 155 degrees C and for 20 minutes. When cutting they were very moist. Perhaps due to the sugar and the shorter cooking time? Great textures and flavour. I might consider adding shopped dried fruit next time, cutting back a bit on the sugar, and baking a bit longer. (I was worried about burning the nuts.)
    Wonderful recipe that can be changed to suit your taste.

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