Carrot Cake Cookie Recipe
These are the most delicious, soft, chewy carrot cake cookies. Your entire family, including the kids, will enjoy them. Ready in 20 minutes.
Servings: 20 cookies
For the cookies
- 1 cup all purpose flour
- 1 tsp baking soda
- 1½ tsp cinnamon
- ⅛ tsp nutmeg
- ¼ cup melted coconut oil
- ⅓ cup coconut sugar
- ¼ cup white sugar
- 1 large egg room temp
- 1 cup grated carrots use a food processor
- ¼ cup crushed walnuts
- 2 tsp vanilla extract
- 1 cup museli or oats
- ¼ cup raisins (optional!)
For the icing (optional if you want them on the sweeter side!)
- 2 tbs milk or water - I used almond milk *see instructions before mixing!
- ¼ cup powdered sugar
For the cookies
Mix dry ingredients with a whisk in a medium bowl
Mix oil, sugar, egg, vanilla together. Grate carrots in a food processor, add carrots and walnuts to the liquid bowl. Slowly stir in dry ingredients. Make sure everything is stirred in
Use an ice cream scoop or tbs measuring cup to scoop dough out. Place on parchement paper covered cooke sheet about 2 inches apart as they will spread a little. Bake at 350 for about 11 minutes. Keep a close eye on them. You will need to bake two batches.
*Use a flax or chia egg if making plant based.
*You can skip the icing but it makes the perfect sweetness. You can also use my plant based frost recipe or top these with coconut whip cream for the ultimate treat.
Freeze for up to 3 months or refrigerate for up to 1 week.
Serving: 20cookies | Calories: 139kcal | Carbohydrates: 21.5g | Protein: 0.45g | Fat: 6.2g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 0.55g | Cholesterol: 9.3mg | Sodium: 8.8mg | Potassium: 66.8mg | Fiber: 0.45g | Sugar: 19g | Vitamin A: 57IU | Vitamin C: 0.5mg | Calcium: 7.45mg | Iron: 0.2mg