Carrot Cake Cookie Recipe – Love and Lemons – LaoudIt Recipe

Carrot Cake Cookie Recipe – Love and Lemons

These carrot cookies live up to their name! They have a soft, cake-like texture, a sweet and spicy flavor, and a tangy cream cheese frosting on top.

Carrot Cake Cookies

As I sat down to write this article, I remembered that I had a stash of these carrot cookies in the freezer. Much like carrot cake, they are chewy, chewy, and filled with a hot, spicy flavor. Walnuts or pecans add nutty crunch and a tangy cream cheese frosting takes them on top. Right now I’m using all of my willpower to resist running into the kitchen and devouring one in place.

But no! First of all I want to tell you about these carrot cake cookies. They’re the perfect spring treat – healthy enough for an afternoon snack, brunch, or (minus the frosting) even breakfast, but still delicious enough for dessert. Jack is picky about his carrot cake, and he can’t get enough of it. I think you will like them too.

Carrot cookie recipe ingredients

Carrot Cake Cookie Recipe Ingredients

These carrot cake cookies taste the same as their namesake – mild, spicy and sweet – but they’re secretly healthy! Here is what they contain:

  • Grated carrots, of course! Be sure to shred your own carrots for this recipe. Store bought grated carrots are too dry and coarse.
  • Ground flax seeds – Did I mention that these cookies are vegan? Linen replaces an egg, binding the cookie dough together.
  • Oatmeal, almond flour and whole oatmeal – Together they give these cookies an incredible soft texture. They also make this gluten free recipe!
  • Baking powder and baking soda – They help the cookies to swell during baking.
  • Cinnamon and nutmeg – They fill the cookies with a flavor of spicy carrot cake.
  • Almond butter – It thickens the dough and adds a rich nutty flavor.
  • Coconut oil – For wealth.
  • Maple syrup – It softens these cookies naturally and adds a subtle maple flavor.
  • Vanilla extract – For a depth of warm flavor.
  • Nuts or pecans – They add a delicious nutty crunch! Use whichever you prefer – both are delicious.
  • And sea salt – To bring out all the flavors!

If desired, finish the cookies with cream cheese frosting. I top mine with this vegan frosting made with vegan butter, vegan cream cheese, powdered sugar and vanilla.

Find the full recipe with the measurements below.

Pour a bowl of wet ingredients into a bowl of dry ingredients

How to make carrot cake cookies

These carrot cookies are easy to make! Here is what you need to do:

First, prepare the flax egg. Combine the ground flax seeds and lukewarm water in a small bowl and set the mixture aside to thicken.

Meanwhile, mix the wet ingredients in one bowl and the dry ingredients in another. When the flax mixture has thickened, whisk it into the wet ingredients. Then pour the wet ingredients into the dry ingredients.

Stir the cookie dough by hand with a spatula

Use a spatula to fold until the ingredients are just combined. Finally, stir in the nuts or pecans.

Carrot cake cookie dough balls on a baking sheet

Then collect the cookies! Use a large 1/4 cup cookie scoop to divide the dough onto two large baking sheets lined with parchment paper.

Carrot cake cookies on floor

Finally, cook. Transfer a sheet to a 350 ° oven and bake until the cookies are lightly browned around the edges. Let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Repeat with the remaining leaf.

If you like, top the cookies with cream cheese frosting and enjoy!

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookie Tips

  • It will be tempting to undercook them. Do not do that! When working with oatmeal, it can be difficult to determine when the baked goods are done. These cookies can see well puffed up and ready to eat after just 18-20 minutes in the oven, but in reality they may need a few more minutes. The best indicator here is their coloring. Make sure they start to brown around the edges before you take them out of the oven. If the cookies are undercooked, they will end up being very soft and crumbly.
  • Don’t take one right away. These chewy cookies are brittle when first taken out of the oven, but they firm up as they cool. Make sure to leave them on the baking sheet for at least 5 minutes before transferring them to a wire rack. Otherwise, the cookies will collapse!
  • If you want to frost them, let them cool completely first. Just like when you bake a carrot cake, you should let the cookies cool to room temperature before you top them with frosting. If they’re still hot, the icing will melt!
  • Freeze the extras. These carrot cake cookies freeze perfectly. I like to eat one right away and freeze the rest for days when I crave something sweet. To thaw, refrigerate them overnight or let them sit for an hour at room temperature. Or, for a quicker treat, microwave them for about 30 seconds.

Carrot Cake Cookie Recipe

More Favorite Cookie Recipes

If you like these carrot cake cookies, then try one of these cookie recipes:

Carrot Cake Cookies

Serves 12

These carrot cookies are chewy, chewy and spicy. Made with oatmeal, almond butter, and flax seeds, they’re (secretly) healthy enough to eat for breakfast or as a snack. Top them with cream cheese frosting for a more decadent treat!

  • 2 soup spoons ground flax seeds
  • 5 soup spoons Hot water
  • 1 Cup oatmeal
  • 1 Cup extra whole oats
  • ½ Cup almond powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon sea ​​salt
  • 1 Cup grated carrots, (about 3 medium)
  • ½ Cup almond butter
  • ¼ Cup coconut oil, molten
  • ½ Cup Maple syrup
  • 1 teaspoon vanilla extract
  • Cup chopped nuts or pecans
  • 1/2 Recipe Vegan Cream Cheese Frosting, optional
  • Preheat the oven to 350 ° F and line two large baking sheets with parchment paper.

  • In a small bowl, combine the flax seeds and lukewarm water and allow to thicken for 5 minutes.

  • In a large bowl, combine the oatmeal, 1 additional cup of oatmeal, almond flour, baking powder, baking soda, cinnamon, nutmeg and salt.

  • In a medium bowl, combine carrots, almond butter, coconut oil, maple syrup and vanilla and mix well. Add the flaxseed mixture and mix well to incorporate.

  • Add the wet ingredients to the bowl of dry ingredients and stir in just enough to combine. Stir in the nuts.

  • Pour ¼ cup of batter for each cookie onto baking sheets. Bake, one sheet at a time, for 20 to 24 minutes or until golden brown around the edges. Let cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

  • When cookies are completely cold, top with cream cheese frosting, if desired.

These carrot cake cookies are chewy and puffy, almost like a muffin top. The amount they swell will vary depending on the exact ingredients you are using.

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