The best carrot cake cookies
It’s no secret we are huge fans of carrot cake here! Besides the obvious carrot cake (or low carb version!), we’ve also transformed this flavor into muffins and smoothies. Our favorite way to enjoy this delicious flavor is to bake it into cookies.
Why this recipe works
My breakfast cookies and bars inspired this carrot cake cookie recipe. I opted to add in some shredded carrots and other carrot cake classics (walnuts and raisins) which resulted in thick, chewy, and hearty cookies.
Perfect for easter. Sure, you could make peanut butter eggs or hot cross buns, but these cookies are where it’s at. The BEST flavor. Cinnamon spiced cookies chock full of carrots and raisins and topped with a cream cheese frosting? Please, get me a second one. Secretly healthy. Sweetened naturally with bananas and just a teaspoon of sugar, these are lower in sugar and packed with whole grains.
Storage instructions
To store: While carrot cake cookies can be stored at room temperature, it isn’t recommended, as they will not stay fresh. Store leftover cookies in the fridge, and refrigerate them will ensure they last for at least five days. If you want to make these cookies without oats, swap it out for all purpose flour or a flour mixture featuring oat and almond flour. In a medium bowl, combine your dry ingredients and mix well. Add the wet ingredients and mix until combined. Now, using your hands or a cookie scoop, form 8 large balls of dough. Place the balls of cookie dough on the lined tray. Press each ball into a cookie shape and bake for 12-15 minutes or until the edges start to go golden brown. Finally, remove from the oven and allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely. Once the cookies have cooled, drizzle with your glaze. Allow chocolate to set before serving. To freeze: Place leftover cookies in an airtight container or freezer bag and store them in the freezer for up to 6 months.
