Carrot Cake Cookies Recipe

Introduction

These carrot cake cookies bring all the warm, comforting flavors of a classic carrot cake into a convenient, handheld treat. Soft and moist with a hint of spice, they’re perfect for a cozy snack or a sweet dessert. The drizzle of icing and crunchy nuts add the perfect finishing touch.

Ingredients

• 2/3 cup grated carrot
• 1/2 cup unsweetened applesauce
• 1/3 cup melted coconut oil (use refined coconut oil for no coconut flavors)
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1 1/2 cups self-rising flour
• 1/4 cup dried raisins
• 1/4 cup chopped walnuts
• 1/2 cup powdered sugar
• 1 tablespoon almond milk
• 1/4 teaspoon vanilla extract
• 2 tablespoons chopped cashews

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and set aside.
2. Step 2: In a large mixing bowl, combine the grated carrots, applesauce, melted and cooled coconut oil, coconut sugar, vanilla extract, cinnamon, and ginger. Stir well until fully mixed.
3. Step 3: Fold in the self-rising flour, dried raisins, and chopped walnuts until the dough comes together.
4. Step 4: Stir the mixture a few times to ensure the dough is smooth and thick.
5. Step 5: Divide the dough into 12 equal portions and roll each into a ball. Place them on the prepared baking sheet, leaving about an inch of space between each.
6. Step 6: Lightly oil your hand and gently press down on each dough ball to flatten it slightly. This helps the cookies spread evenly while baking.
7. Step 7: Bake on the center rack for 16 to 19 minutes, or until the edges turn a nice golden brown.
8. Step 8: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
9. Step 9: Once the cookies have reached room temperature and are cool to the touch, prepare the icing by stirring together the powdered sugar, almond milk, and vanilla extract in a small bowl until smooth and thick.
10. Step 10: Drizzle the icing over the cooled cookies and sprinkle with chopped cashews for a crunchy finish.

Tips & Variations

• For a gluten-free version, substitute self-rising flour with a gluten-free self-rising blend.
• Swap walnuts for pecans or almonds if preferred.
• If you like a sweeter cookie, add a little extra coconut sugar or drizzle extra icing on top.
• Use maple syrup instead of coconut sugar for a different sweet flavor profile.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To enjoy them warm, reheat in a microwave for 10 to 15 seconds. The icing may become soft when refrigerated, so consider adding extra drizzle before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, you can substitute coconut sugar with regular granulated sugar or brown sugar. Brown sugar will add a similar molasses flavor that complements the spices well.

Are these cookies vegan?

Yes, this recipe is vegan as it uses applesauce and coconut oil instead of eggs and butter, and plant-based almond milk for the icing.

Carrot Cake Cookies Recipe

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★★★★★

4.8 from 214 reviews

Delight in these moist and flavorful Carrot Cake Cookies that combine the classic warmth of spices and the natural sweetness of carrots and raisins. These cookies are made with wholesome ingredients like grated carrots, coconut sugar, and chopped nuts, offering a healthy twist on traditional carrot cake flavors. Topped with a light almond milk glaze and crushed cashews for a perfect finishing touch, these cookies are a delightful treat for any occasion.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2/3 cup Grated Carrot
• 1/2 cup Unsweetened Applesauce
• 1/3 cup Melted Coconut Oil (refined for neutral flavor)
• 1/2 cup Coconut Sugar
• 1 teaspoon Vanilla Extract (optional)
• 1 teaspoon Cinnamon
• 1/4 teaspoon Ginger
• 1 1/2 cup Self-Rising Flour
• 1/4 cup Dried Raisins
• 1/4 cup Chopped Walnuts

Glaze Topping

• 1/2 cup Powdered Sugar
• 1 tablespoon Almond Milk
• 1/4 teaspoon Vanilla Extract
• 2 tablespoons Chopped Cashews

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (180°C) and prepare a large baking sheet by lining it with parchment paper. This ensures the cookies won’t stick and bake evenly.
2. Mix Wet Ingredients: In a large mixing bowl, combine the grated carrots, unsweetened applesauce, melted and cooled coconut oil, coconut sugar, optional vanilla extract, cinnamon, and ginger. Stir the mixture well until all ingredients are fully incorporated.
3. Add Dry Ingredients: Gently fold in the self-rising flour, dried raisins, and chopped walnuts to the wet mixture. Fold just until combined to avoid overmixing which could make the cookies tough.
4. Form the Dough: Stir the dough a few more times until it becomes smooth and thick enough to shape into balls.
5. Shape Cookies: Divide the dough into 12 equal portions and roll each portion into a ball. Place them on the prepared baking sheet leaving about an inch space between each cookie to accommodate spreading during baking.
6. Flatten Cookies: Lightly oil your hand and gently press down each cookie ball to flatten it slightly. This helps achieve the classic cookie shape and ensures even baking.
7. Bake: Place the baking sheet on the center rack of the oven and bake for 16-19 minutes at 350°F (180°C), or until the cookie edges turn golden brown.
8. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
9. Prepare the Glaze: Once the cookies are completely cooled and at room temperature—cold to the touch—combine powdered sugar, almond milk, and vanilla extract in a small bowl. Stir until the glaze is smooth and thick.
10. Decorate: Drizzle the glaze evenly over the cooled cookies, then sprinkle a pinch of chopped cashews on top for added texture and flavor.

Notes

• Use refined coconut oil to prevent coconut flavor from overpowering the cookie.
• Self-rising flour contains baking powder and salt; no need to add extra leavening agents.
• Let cookies cool completely before glazing to prevent the glaze from melting.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Carrot Cake Cookies, Healthy Cookies, Spiced Cookies, Gluten-Friendly Cookies, Coconut Sugar, Walnut Cookies