Name: Carrot Cake Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar; 2 large eggs; 1 teaspoon vanilla; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1-1/2 cups old-fashioned rolled oats; 1-1/2 cups finely grated carrots, (about 3 large carrots); 3/4 cup coconut flakes; 1 cup chopped walnuts; 3/4 cup dried cranberries; 1 cup white chocolate chips

These Carrot Cake Cookies, topped with a white chocolate drizzle, are so delicious and perfect for springtime or anytime baking!

Nothing screams spring quite like carrot cake and these carrot cake cookies are simply irresistible! They’re perfectly spiced with cinnamon and nutmeg and have lots of tasty texture from oats, grated carrots, coconut flakes, chopped walnuts and dried cranberries in every bite. The white chocolate drizzle is icing on the cake! 😉

Whether you bake them for Easter, a spring picnic or just because you’re craving carrot cake and don’t want to commit to baking an entire cake, I know you’ll love these cookies and want to bake them over and over again.

These carrot cake cookies are so easy to bake and give you the perfect portion of carrot cake satisfaction. You still get that soft and chewy texture with just the right amount of sweetness and spice, but in cookie form. No fork needed!

It all starts with a classic cookie base with oats and then comes all the carrot cake deliciousness when the cinnamon, nutmeg, carrots, coconut, walnuts and raisins are mixed in. You could certainly omit or substitute several of these add-ins as needed. The carrots are a must, but you could replace them with grated zucchini. The walnuts are an amazing crunchy addition, but you could certainly omit them or replace them with another nut. The coconut and raisins are deliciously sweet additions, but could certainly be left out, if desired. Make these cookies your own with what you have on hand or what you and your loved ones enjoy most when it comes to carrot cake!

I promise you will want to have a batch of these carrot cake cookies on your kitchen counter all spring long. Everyone tends to love them. A springtime classic in cookie form!

I recently shared this yummy Carrot Cake Cookie recipe in the Spring 2020 Issue of IBB Home Magazine along with a beautiful Whipped Beet Ricotta Board, a delicious Skillet Chicken Piccata recipe and some refreshing Sparkling Raspberry Mojitos. It’s sure to be a delicious spring with all of these beautiful recipes…

I hope you and your loved ones enjoy these Carrot Cake Cookies as much as we do. When you make them and share on social media, be sure to tag me @thebakermama so I can see. I love seeing you make and enjoy my recipes!

xoxo,

Carrot Cake Cookies

★★★★★ 5 from 1 reviews

Author: Maegan - The BakerMama
Prep Time: 15 mins
Cook Time: 14 mins
Total Time: 29 mins
Yield: 36 cookies
Category: Dessert

Description

These Carrot Cake Cookies, topped with a white chocolate drizzle, are so delicious and perfect for springtime or anytime baking!

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1–1/2 cups old-fashioned rolled oats
1–1/2 cups finely grated carrots, (about 3 large carrots)
3/4 cup coconut flakes
1 cup chopped walnuts
3/4 cup dried cranberries
1 cup white chocolate chips

Instructions

Preheat oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, granulated sugar and brown sugar until light and fluffy, 2-3 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the flour mixture to the butter mixture and beat on low speed until just combined. Add the oats, grated carrots, coconut flakes, chopped walnuts and dried cranberries and beat on low speed until well incorporated.
Using a medium cookie scoop, scoop 1 and ½ tablespoons of cookie dough onto lightly greased or parchment-lined baking sheets, leaving a few inches between each cookie. Flatten the top of each cookie dough ball slightly with the palm of your hand.
Bake for 14-16 minutes or until cookies are lightly browned and crisp on top. Remove from oven and let cool completely on the baking sheets.
While the cookies are cooling, melt the white chocolate in a microwave safe bowl in 30-second intervals, stirring after each interval. Place melted chocolate into a small resealable plastic bag and set aside until the cookies are completely cooled.
Once the cookies have cooled, cut a very small corner off of the resealable baggie. Drizzle the white chocolate over the cookies in a quick zigzag pattern. You can serve the cookies immediately, but let the white chocolate harden completely before storing.