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Carrot Cake Cookies

I love carrot cake so I thought, “Why not carrot cake cookies?” They’re great to bring to gatherings and for portion control. Check out the quick video below:




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Carrot Cake Cookies

Ingredients

  • 2 Tbsp unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup maple syrup
  • 1 cup (100g) instant oats
  • ¾ cup (100g) all purpose flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • pinch salt
  • ¾ cup grated carrots (about 1 medium)
  • 1/3 cup currants

Instructions

  1. Preheat the oven to 350°F, and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the dry ingredients: oats, flour, baking powder, cinnamon, and salt.
  3. In a separate bowl, whisk together the wet ingredients: melted butter, egg, and vanilla. Stir in the maple syrup.
  4. Add in the flour mixture, stirring just until incorporated. Fold in the carrots and currants. Chill the dough for at least 30 minutes.
  5. Drop the cookie dough into 12 rounded scoops on the baking sheet. Bake 15-18 minutes until brown around the edges and cooked through. Cool the cookies while preparing the cream cheese frosting.

Cream cheese frosting

Ingredients

  • 1/3 cup powdered sugar, measured then sifted
  • 4 oz cream cheese, room temperature
  • 2 Tbsp butter, room temperature
  • ¾ tsp vanilla extract

Ingredients

  1. Beat the cream cheese and butter together with a hand mixer, add the vanilla then sift in the powdered sugar.
  2. Spoon or pipe the frosting onto the cookies.

Yield: 1 dozen frosted cookies