Carrot Cake Cookies
Soft, chewy, carrot cake cookies are perfectly sweet and easy to make. Optional two ingredient icing, ready in 20 minutes.
Servings: 10 cookies
Equipment
- cookie sheet
- parchment paper
Ingredients
For the cookies
- 1 cup all purpose flour
- 1 cup old fashioned oats
- 1 tsp baking soda
- 1½ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ cup melted coconut oil or butter or canola oil
- ⅓ cup brown sugar
- ¼ cup white granulated sugar
- 2 tsp vanilla extract
- 1 large egg room temp
- 1 cup grated carrots use a food processor
- ¼ cup crushed walnuts
- ¼ cup raisins optional
For the icing (optional if you want them on the sweeter side!)
- ¼ cup powdered sugar
- 1 tsp water *see instructions before mixing!
Instructions
For the cookies
- Preheat oven to 350º. Add the oats, all purpose flour, salt and baking soda together in a medium sized bowl. Whisk together well
- Pulse the carrots in a food processor. In a large bowl add the grated carrots, egg, vanilla, sugars, coconut oil. Next, combine the oat/flour mix with the carrot mix in the large bowl, add walnuts and raisins. You may need to use your hands to really blend everything together, the coconut oil can seize up a little and the warmth from your hands helps to combine everything.
- On a parchment lined cookie sheet, use a cookie scoop or your hands to form 1 inch balls of cookies. Place them about 1 inch apart (they don't spread too much but they need some room).
- Bake for about 12-14 minutes. Don't over cook if you like them chewy. Let them sit and cool completely before icing and enjoying.
Two Ingredient Icing
- Add powdered sugar to a small bowl and add tsp of water. Whisk together until blended and thick. Spoon over completely cooled cookies and enjoy
Notes
- Don't over cook them! If you want them extra soft. Cook them for 11-13 minutes for the perfect soft texture.
- Let them sit and cool. This will help them stick together and it's better to ice them once completely cooled.
- Try not to over mix the batter. This can sometimes result in flat cookies.
- Freeze the extras. These carrot cake cookies freeze great. To thaw, leave them in the fridge overnight, or let them sit for an hour at room temperature. Or, for a faster treat, pop them in the microwave for about 30 seconds.
Nutrition
Serving: 1cookie | Calories: 226kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 129mg | Potassium: 146mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2167IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg