Carrot Cake Cookies
These carrot cake cookies are soft, chewy, and irresistible! Bursting with carrot cake flavor, the oatmeal-based cookies are easy to make and taste amazing!
Servings: 24
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
