Description
These Carrot Cake Cookies are a delightful twist on traditional carrot cake, combining all the flavors you love in a soft, chewy cookie. Loaded with grated carrots, oats, and warm spices, these cookies are perfect for a sweet treat or snack.
Ingredients
Scale
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 1½ cups old-fashioned oats
- 1½ cups finely grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream Ingredients: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add to the wet mixture, mixing just until combined.
- Add Mix-Ins: Stir in oats, grated carrots, and optional nuts or raisins.
- Bake: Scoop dough onto baking sheets and bake for 10–12 minutes until golden. Cool on the baking sheet before transferring to a wire rack.
Notes
- For an extra treat, sandwich two cookies with cream cheese frosting or drizzle with a glaze.
- Store cookies in an airtight container for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 11g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
