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

by Brittany on January 12, 2012

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My two talented friends Amy Green and Maggie Savage  launched a brand new website on January 1st!  The Balanced Platter is a one-stop shop for balanced, healthy gluten-free living. It will have different perspectives about living well on a gluten-free diet from top bloggers in the gluten-free arena. This will encompass recipes, tips, how-to’s, and product reviews.

To give you all an idea of the content that will be on this site- a group of bloggers (I included) are sharing post’s all month long for a fun event called  Balanced, Healthy, & Gluten-Free in 2012.

My contribution to this fun event are these healthy (YES! healthy) 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!

Carrot Cake Cookie 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)

  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).

A few 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.

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.

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.

* The strong xylitol flavor can not be tasted in these bars- no worries there. Just the glaze has this unique flavor to it *

Here’s to a healthier 2012. Ignore the diet fads, listen to your body! It knows what it needs. 

xo,

Brittany

ps. as many of you know I’m currently putting the finishing touches on my 2 brand new books  (The Essential Gluten Free Baking Guides; Part 1 and 2 ) that I have co-authored with Iris Higgins. All our matierial is due to our publisher in a few short days.. therefore I will be offline for a spell! I’ll get to your many substitution questions as soon as I am able!

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*All recipes and text on this site are the original creations and property of Brittany Angell. If you make a recipe from this website and would like to share it, this may be done by sharing photo’s and including a direct link to this website.  Duplication of recipe text, or “adaptions” containing less than 4 major changes to the recipe is strictly forbidden *
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{ 49 comments… read them below or add one }

Ricki January 12, 2012 at 3:14 pm

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. . . . )?

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Brittany January 12, 2012 at 3:22 pm

Nope! No raisins. ( or any dried fruit) Forgot to mention that :) I threw them in as I thought they would add a fun little extra flavor/texture for those that can.

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Anthony January 12, 2012 at 3:36 pm

Can you use honey instead of a ‘dry’ sweetener?

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Brittany January 12, 2012 at 3:36 pm

No. Dry is the only that will work.

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Gigi January 12, 2012 at 4:05 pm

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 ;)

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Maggie January 12, 2012 at 6:00 pm

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!

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Amy @ Simply Sugar & Gluten-Free January 12, 2012 at 9:16 pm

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

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Marty January 12, 2012 at 9:21 pm

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!

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Brittany January 12, 2012 at 9:25 pm

More than half the recipes in each book will be egg free :) Plus there will be a guide that details how to replace eggs in recipes.

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Alisa January 12, 2012 at 9:39 pm

These look amazing Brittany! Good luck with the book!

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Laura @ Gluten Free Pantry January 12, 2012 at 9:41 pm

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 :)

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Theresa January 12, 2012 at 9:44 pm

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.

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Brittany January 12, 2012 at 10:39 pm

Hi Theresa probably not, as that would make the dough really wet. I doubt it would dry out enough during baking..
Sorry :(

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Cara January 13, 2012 at 3:00 am

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 :)

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Tessa Domestic Diva January 13, 2012 at 4:16 am

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

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Shelly R January 13, 2012 at 5:35 am

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! ;)

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PAT January 13, 2012 at 8:54 pm

By bread pan, did you mean a 9×5 pan?

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Brittany January 13, 2012 at 9:33 pm

Yes! 9 x 5 will work perfect!

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Crystal January 14, 2012 at 2:43 am

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! :-)

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Sarah January 15, 2012 at 5:05 pm

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

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Brittany January 15, 2012 at 5:16 pm

Yes! You just may need to up your cooking time. :)

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Min January 16, 2012 at 6:56 pm

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

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Brittany January 16, 2012 at 8:37 pm

That is correct. Which is why I called for melted butter or oil..

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Brittany January 17, 2012 at 5:14 pm

I forgot to mention that melted earth balance is what I use! ( it’s dairy free!) I don’t think in this situation that spectrum would work-as this recipe needs a liquid oil. Your best best is using a mild flavored oil.

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Jesa January 31, 2012 at 5:17 pm

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

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Brittany January 31, 2012 at 5:55 pm

Hi Jesa! For easier clean slicing freeze the bars briefly before cutting them.
I used xylitol to make mine- which also has a slight gummy texture which I’m sure helped hold my bars together better. Adding a little chia or flax meal should do the job to get this same result!

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laura March 8, 2012 at 1:35 pm

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:)

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Brittany March 8, 2012 at 3:57 pm

Hi Laura! I’m currently not eating nuts and sugar Is on the absolute must avoid list. It triggers an attack more than anything. I can’t do fruit right now either. This is due to the fact that I have severe adrenal fatique which resulted in hypoglycemia. So yes- the dietary changes are essential and help me a lot in combination with proper supplemental treatment. I’m working with a fantastic doctor.

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Donna February 27, 2013 at 10:23 am

Stunning, wonderful recipe I use as a reference. Your concise explications of how ingredients “function” in a recipe are so very detailed, appreciated…and keep me returning to firmly established “go-to” recipes such as this . So true that the xylitol somehow “distributes” given a certain “counter time” …and are at moist perfection the following day.

I fear I am dealing with adrenal fatigue as well and have been diagnosed with hypoglycemia…Unfortunately..my general practitioner here in France did not seem to give me any future guidelines or direction with what to DO about it!..Would you ..could you please recommend the type of doctor/specialist I should procure in my quest for a hopeful, someday “wellness state”?…I am so happy that you have found that “fantastic doctor” for yourself…

Thank you for a consistently excellent, informative and tirelessly researched blog. Your relentless culinary creativity and experimentation benefits us all. In a word…FAN .

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britt April 6, 2012 at 3:14 am

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. :/

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Brittany April 6, 2012 at 11:43 am

Xylitol does not bother me! ( and everything seems to upset my stomach) But sometimes it’s corn derived which for some is a problem. I have also heard that it can have a laxative effect for some if eaten in large amounts. I’m sorry it made you sick :(

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britt April 6, 2012 at 3:52 pm

I ate a pretty big square, but I would hope that much wouldn’t be a laxative effect! I am allergic to corn though, so maybe that was it. I was freaking out…I didn’t realize xylitol could be made from anything but like…xylitol.

Thanks for the reply!

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Brittany April 6, 2012 at 11:55 pm

I don’t think all brands are derrived from corn! So that may be worth looking into.
Though- if it made you super sick I’m
sure you have no desire to try it again!

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april May 20, 2012 at 8:23 pm

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

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Brittany May 20, 2012 at 11:09 pm

These are the texture of a bar- not a cupcake. But- I just recently posted a simple recipe for grain free carrot cake cupcakes- maybe that recipe will work for you?

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Stella June 6, 2012 at 9:21 pm

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

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CJ at Food Stories August 5, 2012 at 7:53 pm

These look amazing … gonna make these today :-)

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Jen September 12, 2012 at 3:27 pm

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!

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Brittany September 12, 2012 at 9:32 pm

Coconut does not have any holding/ sticky power.. So honestly I don’t think it’s the best choice of flour for this recipe.

You would be better off experimenting with some flax or chia meal. I can’t give a specific amount unless I were to take the time to make this recipe over with the requested alterations. ( and my time is limited). So I hereby hand over the recipe experimentation baton to you :) Feel free to make alterations to your hearts content and then let us know what happens!

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A January 21, 2013 at 12:55 pm

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

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Bethany February 2, 2013 at 6:15 am

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.

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Brittany February 2, 2013 at 11:49 am

Yum!! Love the ginger idea. Maybe next time add a pinch of xanthan gum or a little chia meal.
When I make these I use xylitol or erithritol and they make recipes hold together better than real sugar. So it sounds as though they need a little boost in the sticky department if using real sugar!

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Bethany February 3, 2013 at 7:49 pm

Right on. Ya I was thinking that was probably the case. Thanks for the feedback!

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Elizabeth February 10, 2013 at 2:17 pm

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?

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Brittany February 10, 2013 at 2:41 pm

Hi Elizabeth- no sadly only almond flour will do. It works nothing like wheat.

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Elizabeth February 11, 2013 at 3:39 pm

Thanks so much for the quick reply! I’ll be grabbing some almond flour this week then..gotta try these!

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Brittany February 11, 2013 at 5:14 pm

Even though you don’t need to be gluten free I think you’ll be thrilled with many recipes using almond flour :) super delicious and the recipes tend to be really short and simple.

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keysha April 16, 2013 at 9:06 am

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

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Brittany April 16, 2013 at 11:44 am

Leaving out sugar will be detrimental to the recipe. I don’t recommend it.

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