Carrot Cake Cookies Recipe
Indulge in the delightful Carrot Cake Cookies Recipe! Soft, chewy, and packed with flavor, these cookies are a must-try! 🥕🍪
Equipment
- 1 Baking sheet Line with parchment paper.
- 1 Large Bowl For mixing dry ingredients.
- 1 Another bowl For mixing wet ingredients.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- 1 cup shredded carrots (freshly grated)
- ½ cup brown sugar (or coconut sugar for a healthier option)
- ½ cup chopped nuts (walnuts or pecans)
- ½ cup raisins or dried cranberries
- ½ cup shredded coconut (optional)
- 2 large eggs (or flaxseed meal for a vegan option)
- ½ cup melted coconut oil (as a butter substitute)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mixing Dry Ingredients
- In a large bowl, mix the flour, baking soda, cinnamon, and nutmeg. This blend will create a fragrant base for your cookies.
Mixing Wet Ingredients
- In another bowl, combine the shredded carrots, brown sugar, eggs, melted coconut oil, and vanilla extract. Stir until well blended, ensuring the carrots are evenly distributed.
Combining Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can affect the texture.
Adding Extras
- Fold in the nuts, raisins, and coconut, if using. This adds delightful texture and flavor to your cookies.
Baking
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. This allows room for spreading.
Final Steps
- Bake for 12-15 minutes or until the cookies are golden brown. Keep an eye on them, as ovens can vary.
Cooling
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This step is crucial for achieving the perfect texture.