Carrot Cake Cookies Recipe
I came up with this carrot cake cookies recipe so that when my urge for carrot cake strikes, I can have a bite-sized portion!
These carrot cake cookies also freeze well, so, I can have a few when they’re fresh and then just throw the rest in a Ziploc and defrost a few at a time whenever I want them!
These carrot cake cookies are like a little bite of carrot cake heaven—minus the frosting, of course!
You can easily create a frosting for the cookie using equal parts of your favorite cream cheese (softened by being brought to room temperature) and powdered sugar, beaten until creamy and fluffy with an electric mixer. Or you can just buy a canister of store bought cream cheese frosting and add a dollop or two to each cookie! I’ve even seen recipes where they create a sandwich with two cookies and a scoop of cream cheese frosting.
As much as I love frosting, the actual cake is my favorite part, so I like to let it speak for itself in these bite-sized cookies!
The added benefit of no frosting means that these carrot cake cookies last longer and there’s no need to refrigerate them!
Love cookies? Try these recipes!
Carrot cake cookies
Yield: 3 dozen cookies
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
1/2 cup coconut oil or melted, unsalted butter
1/2 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup oats
3/4 cup carrots, peeled and grated
1/2 cup raisins
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
beat together your coconut oil (or melted butter), both the brown and granulated sugar and egg yolk until it is creamy. Add the ginger and salt and beat until combined. Gradually add in the flour, beating between each addition, and then stir in the oats, carrots, and raisins.
Scoop dough by tablespoons and round into balls, dropping 2 inches apart onto your parchment-lined cookie sheets. Flatten them with the palm of your hand.
Bake at 350 degrees for about 7 minutes, and then rotate the pans and bake for an additional 8 minutes. The edges should be golden and crisp.