These carrot cake cookies are thick, and chewy, and have all the best parts of carrot cake in cookie form! They use wholesome and simple ingredients and bake in minutes!
The best carrot cake cookies
It’s no secret we are huge fans of carrot cake here!
Our favorite way to enjoy this delicious flavor is to bake it into cookies.
Table of Contents
Why this recipe works
My breakfast cookies and bars inspired this carrot cake cookie recipe. I opted to add in some shredded carrots and other carrot cake classics (walnuts and raisins) which resulted in thick, chewy, and hearty cookies.
- Perfect for easter. Sure, you could make peanut butter eggs or hot cross buns, but these cookies are where it’s at.
- The BEST flavor. Cinnamon spiced cookies chock full of carrots and raisins and topped with a cream cheese frosting? Please, get me a second one.
- Secretly healthy. Sweetened naturally with bananas and just a teaspoon of sugar, these are lower in sugar and packed with whole grains.
- Rolled Oats. While instant oats work, old fashioned oats yield a thicker and heartier texture.
- Cinnamon. Just a pinch to add some warming spices.
- Almond butter. Smooth and creamy nut butter with no added sugar or salt. You can substitute it for another nut or seed butter like peanut butter or cashew butter.
- Banana. Sweetens the cookies and helps bind them together.
- Carrots. Grated carrots to add to the batter.
- Granulated sugar. These cookies need just a pinch of sugar to add sweetness. I like using either brown sugar or coconut sugar.
- Baking soda. Just a pinch to give them a little rise and texture.
- Vanilla extract. A must for any good cookie recipe.
- Mix-ins. Walnuts, pecans, and raisins are all fantastic additions.
- Glaze. I like to add a simple cream cheese frosting glaze, but this is completely optional.
How to make carrot cake cookies
Start by lining a baking sheet with parchment paper and set aside.
In a medium bowl, combine your dry ingredients and mix well. Add the wet ingredients and mix until combined.
Now, using your hands or a cookie scoop, form 8 large balls of dough. Place the balls of cookie dough on the lined tray. Press each ball into a cookie shape and bake for 12-15 minutes or until the edges start to go golden brown.
Finally, remove from the oven and allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Once the cookies have cooled, drizzle with your glaze. Allow chocolate to set before serving.
What is the best way to grate carrots for carrot cake cookies?
The best way to grate carrots for these cookies is to use a box grater or a food processor with a grating attachment. Avoid using pre-shredded carrots, which are too thin and dry to remain moist in the cookie dough.
- These cookies don’t spread very much at all, so press them down into a cookie shape before placing them in the oven.
- Avoid overbaking the cookies as they will continue to cook as they are cooling down.
- Don’t over-mix the dough or else you risk the cookies being dense and a little crumbly.
- These cookies are not overly sweet, relying on the banana and a touch of sugar for sweetness. If you want really sweet cookies, double the white/brown sugar.
To store: While carrot cake cookies can be stored at room temperature, it isn’t recommended, as they will not stay fresh. Store leftover cookies in the fridge, and refrigerate them will ensure they last for at least five days.
To freeze: Place leftover cookies in an airtight container or freezer bag and store them in the freezer for up to 6 months.
Yes, using a boxed carrot cake mix can be transformed into cookies. However, you will need to add extra oil to the batter to compensate.
While unnecessary, you can add an egg or an egg yolk to give the cookies a richer texture.
Each cookie has just 110 calories.
When made with certified gluten free oats, these cookies are suitable for celiacs.
These cookies are suitable for those who follow a vegan diet as there are no eggs or dairy in it.
Yes, if you’d like to use a hand or stand mixer, mix everything on medium speed and scrape down the sides of the bowl regularly.
Carrot Cake Cookies
For the cream cheese glaze
- 2 tablespoons cream cheese dairy free, if needed
- 1/2 cup powdered sugar
- 1 tablespoon water
- Preheat the oven to 180/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add your oats, sugar, baking soda, cinnamon, banana, and peanut butter, and mix well. Fold in your shredded carrots, raisins, and walnuts.
- Lightly wet your hands and form 8 small balls of cookie dough. Place the balls of dough on the lined tray and press each into a cookie shape.
- Bake for 12-15 minutes or until golden on the edges.
- Remove from the oven and allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- To make the cream cheese frosting, whisk together the cream cheese with powdered sugar. Slowly add water until thin enough to drizzle.
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