Carrot Cake Cookies
These carrot cake oatmeal cookies are super soft, chewy, and easy to make in one bowl. Topped with sweet pineapple icing, they taste just like carrot cake!
Servings: 24 cookies
Ingredients
FOR THE COOKIES
- ½ cup butter softened
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1½ cups rolled oats
- 1½ cups finely shredded carrots
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger add more if you like
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup finely chopped walnuts optional
FOR THE GLAZE
- ½ cup powdered sugar
- 1 tablespoon pineapple juice
Instructions
- Prep. Preheat the oven to 375˚F and lightly grease a cookie sheet with cooking spray. Set aside.
- Cream the butter and sugar. In your electric mixer's bowl, combine the butter and brown sugar; mix until light and fluffy. Then, beat in the eggs and vanilla.
- Combine. Using a wooden spoon, stir the flour, baking soda, oats, carrots, cinnamon, ginger, nutmeg, salt, and walnuts into the butter mixture. Mix until just combined—do not overmix.
- Bake. Drop rounded tablespoonfuls of dough about 2-inches apart onto the prepared cookie sheets. Bake the carrot cake cookies for 10 to 11 minutes, or until set.
- Cool. Remove the cookies from the oven and transfer them to a cooling rack to cool.
- Make the glaze. Meanwhile, mix the powdered sugar and pineapple juice in a small mixing bowl; whisk until thoroughly incorporated.
- Finish and serve. Drizzle the pineapple glaze over the cooled cookies and enjoy.
Nutrition
Serving: 1Cookie | Calories: 134kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 118mg | Potassium: 75mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1475IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 0.7mg
