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Carrot Cake Cookies
These soft and chewy carrot cake cookies are packed with shredded carrots, cozy spices, and a hint of cream cheese frosting. They’re the perfect recipe to celebrate the season!
INGREDIENTS
- ⅓ cup neutral oil (grapeseed, canola or vegetable)
- ¼ cup refined coconut oil or butter, at room temperature
- ½ cup granulated sugar
- ¾ cup light brown sugar, firmly packed
- 1/2 cup unsweetened applesauce
- ½ tablespoon vanilla extract
- 1/16 teaspoon almond extract (optional but recommended)*
- 2 cups [280 g] all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¾ teaspoon kosher salt
- 1 ¼ cups Old Fashioned oats
- ¾ cup shredded carrots (large grated)
- ½ cup chopped walnuts (toasted in a dry skillet for a few minutes until fragrant, if desired)
- ¼ cup cream cheese (or vegan cream cheese)
- 2 tablespoons butter (or vegan butter)
- 1 cup powdered sugar
- 2 to 3 teaspoons milk of choice
For the cookies
For the cream cheese icing (or vanilla glaze)
INSTRUCTIONS
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets
- In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds.
- In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the carrots and walnuts and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
- Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or you can weigh out 50 grams each). Bake one batch for 14 to 15 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between.
- Once the cookies are fully cooled, to make the icing, place the cream cheese and butter (cut into a few small pieces) in a glass measuring cup or bowl and microwave for about 20 seconds until warm, then stir together until smooth. (Alternatively, warm it in a small saucepan over medium low heat on the stovetop). Stir in the powdered sugar and milk and mix until a drizzlable glaze forms. If the glaze is too thick, add ½ teaspoon milk at a time until it becomes able to drizzle but still has a thick texture.
- Pipe the icing onto the cookies using a piping bag or use a fork to drizzle it over the cookies. Allow to dry for 10 minutes. Store the cookies in a sealed container at room temperature for up to 5 days or refrigerated for 2 weeks (bring to room temperature before serving). If making the cookies in advance, store them un-iced and refrigerated or frozen; add the drizzle directly before serving.
