Carrot Cake Scookins. Are they Scones, Cookies or Muffins?

skookins --gluten free! by Join Me For Dinner

Who cares? These were waiting for me when I arrived home from work, made by The One Who Loves Creating in the Kitchen as Much As I Do. They are a cross between a scone, a cookie and a muffin, but they’re gluten-free. They pack a punch of energy, and they’re a good source of protein and fibre. As we were munching on them, we thought of a gazillion variations on this recipe, adding different dried fruits, nuts, coconut, or varying the oil by substituting coconut oil. What would you try?


  • 1 cup whole grain spelt flour
  • 1/2 cup rolled oats
  • 1/2 tsp baking powder
  • 1/4 tsp. ┬ásea salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 2 Tbsp. extra virgin olive oil
  • 1/2 cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1 egg
  • 1 cup grated carrots
  • 1/4 cup raisins (or other dried fruit)
  • 1/4 cup toasted, chopped walnuts (or other nuts)
  • Coconut, for garnish


Preheat oven to 350F. In a large bowl, whisk together all of the dry ingredients. In a medium bowl mix together the wet ingredients (carrots, vanilla, oil, maple syrup, and egg). Add wet to dry and mix until just incorporated. Stir in the walnuts and raisins. Scoop about 1/4 cup of dough, pack into a measuring cup and turn out onto a parchment paper lined baking sheet. Press down lightly (or firmly if you want a flatter product.) Sprinkle with coconut. Bake for 25 minutes at 350F. Top with coconut butter for extra yumminess.

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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