I have been searching for this recipe for more than 10 years. My mom used to make a cookie similar to this when I was young and it was so good! Smelled good, looked good, and tasted heavenly. The last time I remembered eating them I was in grade school what, about 38 years ago? I still can remember everything about them and even recall the wonderful orange scent.
However… she couldn’t remember the cookie when I asked about the recipe. Thus began my search for the infamous “orange” cookie recipe. I was recently going through some of my Grandma’s old cookbooks and ran across a carrot cookie recipe. You know, those “old lady” cook books where all of the ladies gather together in a community or a church and make their own cook books? Don’t scoff, they may not be Martha Stewart recipes, but I have run across some amazing jewels in those inexpensive little cook books. Plus, most of the recipes are tried and true family gems that have been passed down for generations.
The recipe I stumbled upon called for carrots and grated orange peel…could it be? Have I finally found the recipe or something similar to it? I looked it over, tweaked it here and there to fit my allergen needs and sure enough…
Once they started cooking they certainly smelled like the lovely orange cookie I remember… I immediately ate one when I took them out of the oven and realized my 10 plus years search had finally come to an end. Absolute heaven in the form of a cookie.
Here’s my recipe:
Clementine Carrot Cookies
2 Cups Mama’s Almond Flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 Cup Spectrum Shortening
3/4 Cup Sugar
1 Cup Grated Raw Carrots
2 Tablespoons of Grated Clementine Rind (about three)
1 teaspoon Clementine Juice (reserve the remainder of the juice for frosting)
1 teaspoon xanthan gum
Reserved Clementine Juice
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Whisk flour, baking powder, salt, and xanthan gum in a medium bowl and set aside. In a mixer cream the shortening and sugar scraping down the sides once or twice. Add Carrots, rind, juice, and egg. Mix until thoroughly combined. It will be a gorgeous orange color.
Next, with mixer on low, slowly add the dry ingredients, and then mix on medium until thoroughly combined scraping down bowl once. Don’t over mix.
Drop by teaspoons onto a parchment lined baking sheet.
Bake for 12 minutes and remove to a rack to cool. While cookies are baking, pour powdered sugar into a small bowl and slowly add the reserved clementine juice. Whisk until it is thoroughly combined and is of drizzling consistency. Not too runny, about what I would call medium thick.
Wait for cookies to cool and then drizzle with a little frosting.
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