As a kid I grew up thinking carrot cake just sounded like the worst idea ever. Vegetables in a cake?! Hard pass! Now I have to admit that it’s one of my favorite types of cake to make and eat! I’ve played around with variations of it each Easter by making cupcakes, muffins, or doughnuts, so I now present to you the cookie version!
I tried to keep them fairly healthy by mixing in some quick oats and whole wheat flour along with a good amount of carrot to let the natural flavor really come through. They made for some deliciously spiced, soft, chewy cookies that I may or may not have consumed for breakfast a few days in a row. Hey, there’s oatmeal in them.. it counts!
(makes 18 small cookies or 12 large ones)
1 cup quick oats
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 Tbs unsalted butter, melted
1 large egg
1 tsp vanilla extract
1/2 cup packed brown sugar
3/4 finely shredded carrot (about 1 to 2 medium sized carrots)
Cream Cheese Icing:
1 cup powdered sugar
1oz cream cheese
1/2 tsp vanilla extract
In a large bowl, whisk together quick oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate medium sized bowl, whisk together melted butter, egg, and vanilla extract. Stir in brown sugar until smooth.
Add to bowl of dry ingredients along with shredded carrot until completely mixed in.
Cover the surface of the dough with plastic wrap and place in the refrigerator to chill for 30 minutes to an hour.
When ready to bake, preheat oven to 325 degrees F and line a large baking sheet with parchment paper. Place a rounded tablespoon (or two for large cookies) onto the parchment paper about an inch apart. Light flatten the ball of dough with the back of the spoon. Place in the oven to bake for 12 to 14 minutes. Allow cookies to cool on the pan for a few minutes before transferring to a cooling rack to finish cooling.
While waiting on the cookies to bake and cool, you can prep your cream cheese icing.
In a medium sized bowl whisk together icing ingredients until completely smooth. Once cookies have completely cooled, drizzle as little or as much icing as you would like across the tops.
Serve right away or store in an airtight container in the refrigerator.