These carrot cake cookies are thick and chewy and take just 12 minutes to bake! They have no eggs or dairy in them and are healthy enough for breakfast!
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.
Notes
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.