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Carrot Raisin Cookies {Gluten Free}

1 1/2 cups flour
(we use gluten free flour with 1/4 teaspoon zanthan gum)
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups quick-cooking rolled oats
1/2 cup butter or margarine, at room temperature
2 large eggs
1 cup honey
2 cups grated carrots (about 2 medium-large)
1 cup raisins
1/2 cup chopped pecans or walnuts (optional)

Combine flour, baking soda, cinnamon, nutmeg, and oats in a large bowl, mix well.
Combine butter, eggs, and honey in large bowl of an electric mixer; beat well.
Mix in carrots.
Gradually add flour mixture, beating well.
Stir in raisins and nuts.
Spoon mixture by rounded tablespoons onto greased large baking sheets, placing about 2 inches apart.
Bake at 350 F until cookies feel firm when touched (12 to 14 mins.).
Transfer to racks and let cool.