Carrot Cake Cookies are a great way to celebrate good nutrition! With 100% whole grain, they are uniquely tasty. Their shredded carrots add great nutrition and contribute to the soft structure and sweetness of the cookie.
After baking and frosting, Carrot Cake Cookies can be saved in the refrigerator for up to one week (if you have any leftover after your family finds them!).
They're versatile, too. Grab a few for breakfast with a cup of coffee or for an afternoon snack with a glass of milk. Enjoy!
Carrot Cake Cookies (makes 15 cookies)
1 cup (100 grams) quick cooking oats*
3/4 cup (90 grams) whole wheat flour
1-1/2 teaspoon baking powder
1-1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter, melted but not hot
1 large egg
1 teaspoon vanilla
1/4 cup pure maple syrup
1/4 cup milk
3/4 cup (68 grams) freshly grated carrots
1 recipe Cream Cheese Frosting
Preheat oven to 325 degrees. Prepare a baking sheet with parchment. Set aside.
In a medium bowl, combine oats, flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together egg, butter and vanilla. Stir in maple syrup and milk. Pour liquids into dry ingredients and stir to combine. Fold in carrots.
Drop cookies into 15 rounded scoops onto the baking sheet. Bake for 10-13 minutes. Cool slightly and transfer to baking rack. When cooled, frost with Cream cheese frosting. Enjoy!
*to make quick cooking oats from regular oats, pulse oats in a food processor until about half the original size.
Cream Cheese Frosting
6 ounces cream cheese, room temperature
1 teaspoon honey
1 teaspoon vanilla extract
In a medium mixing bowl and with an electric hand mixer at medium speed, beat the ingredients together until combined. Store in refrigerator in a covered container for up to 5 days. Bring to room temperature when ready to spread on top of slightly cooled cookies.