carrot cake cookies

<p>These Paleo Carrot Cake Breakfast Cookies are healthy, make-ahead breakfast treats that get an extra protein boost from collagen peptides!</p>

Healthy Paleo Carrot Cake Cookies

creamy nut/seed butter (preferably no oils

TBS oil (avocado, liquid coconut oil)

coconut sugar*

tsp vanilla extract

almond meal flour

coconut flour

TBS cinnamon

tsp ground nutmeg, optional

tsp ground ginger, optional

Vital Proteins collagen peptides** (about 1/3 cup scooped)

walnuts

coconut

carrots, carrots

coconut butter, for optional glaze

Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.

In large bowl whisk together  (or use electric mixer) creamy nut/seed butter with sugar until combined. Add egg, oil and vanilla extract – mix until combined.

Add in almond meal, coconut flour, collagen peptides, cinnamon, nutmeg, ginger – stir together then fold in crushed walnuts shredded coconut and grated carrots.

Use round tablespoon or medium cookie scoop to drop dough onto baking sheet, making sure to leave about 2&#8243; apart. Gently flatten cookie dough.

Bake cookies for 8-12 minutes, until slightly golden. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Cookies will be slightly soft, almost doughy but firm. Drizzle with warm coconut butter for an extra hint of sweetness – enjoy!

Not very sweet, even with coconut sugar and cocoa butter drizzle. Cake consistency. The flavor was fine, just not something I would make again.

Who says you have to wait until Easter for carrot cake cookies?

Carrot Cake Cookies

c. (1 1/2 sticks) butter, softened

brown sugar

c. sugar

eggs

pure vanilla extraact

c. all-purpose flour

baking soda

cinnamon

nutmeg

kosher salt

carrots (from 2 medium carrots)

c. unsweetened shredded coconut

c. raisins

c. old-fashioned oats

cream cheese,

milk

pure vanilla extract

I'm sure the original recipe would have been delicious. I do not enjoy coconut and raisins so I replaced with chocolate chips and skipped the icing. So delicious. My cookies turn out good.

Tasted great and looked amazing, but they were a little on the cake side (as opposed to chewy cookie). Good if you're into that kind of texture.

Instead of old fashioned oats I used regular oats. Used a little more than the recipe called for because the reg oats are smaller than old fashioned. Also added a little more baking soda. Added pecans instead of coconut. 
I dried the shredded carrots on paper towels before adding to the cookie mixture so it wouldn’t be loose. Refrigerated the dough for about an hour. The cookies came out great!  Soft and cakey. I baked them for 7 minutes turned the pan then baked them for another 5 minutes.  
Make sure the egg and the butter sit out overnight to get to room temperature

Loving these!!!  I didnt use the cream cheese icing but did an almond bark drizzle!

Nice cookies that aren’t too sweet and the perfect texture!!

Kind of cake like. Good, but not fabulous.

My cookies came out flat and not pretty!! I was mad!! I added about another 3/4 c flour and they were better. Probably won’t make this recipe again. They tasted good but looked horrible

These healthy oatmeal cookies are soft, chewy and irresistible! Bursting with carrot cake flavor, these cookies are super easy to make and taste amazing!

Healthy Carrot Cake Oatmeal Cookies

butter, softened

vanilla extract

all-purpose flour

oats

carrots

ground ginger ((add more if you like))

salt

walnuts ((optional))

sugar

pineapple juice

Preheat oven to 375F.

Lightly grease a cookie sheet with cooking spray and set aside.

In your mixer's bowl, combine butter and brown sugar; mix until light and fluffy.

Beat in eggs and vanilla.

With a wooden spoon, mix in the rest of the ingredients, except for powdered sugar and pineapple juice.

Stir until just blended.

Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.

Bake for 10 to 11 minutes, or until set.

Remove from oven and transfer the cookies to a cooling rack.

Meanwhile, mix powdered sugar and pineapple juice in a small mixing bowl and drizzle over cooled cookies.

Serve.

Soft, chewy and delicious Carrot Cake Cookies with cream cheese frosting. Don&#039;t forget to check out my step by step photos and tips above!

butter (softened (226 grams))

sugar ((100 grams))

brown sugar ((200 grams))

vanilla ((10 milliliters))

all-purpose flour ((270 grams))

tsp nutmeg

ginger

rolled oats ((80 grams))

coconut ((60 grams))

carrots (grated (about 1 cup 90 grams))

pecans ((80 grams))

sugar ((240 grams))

butter ((113 grams))

oz cream cheese ((226 grams))

tsp vanilla extract ((5 milliliters))

Food coloring for the decorations

Preheat oven to 350F and line baking sheets with parchment paper or silicone mats.

Combine the flour, spices, baking soda and salt in a large bowl then whisk together and set aside.

Cream the butter and sugars together until light and fluffy. Add the eggs and vanilla extract and mix until combined. Scrape the bowl down then add the dry mixture and mix on low until almost combined.

Add the shredded carrot, oats, pecans, and coconut then mix on low until just combined.

Portion out heaping tablespoon balls of dough (35g), and place on lined cookie sheets about 2 inches apart. Bake for about 12 minutes or until the edges are golden.

While the cookies bake, cream the butter and cream cheese then add the powdered sugar and vanilla extract. Mix on high until well combined. You can add milk to adjust the consistency if desired.

Transfer a few tablespoons of the frosting into two small bowls and mix with orange and green food coloring. Transfer frosting to a piping bag fitted with a medium round tip or cut the tip off. If piping bunny faces choose a color for the fur and mix a tiny bit of pink buttercream for the ears.

Cover the cookies in butter cream then pipe carrots and bunny faces (see notes for decorating tips).

The classic carrot cake made into cookie sandwiches with a special spin on them! These carrot cake cookies are made with miso, grated carrots and warm, nutty spices. They're filled with fluffy cream cheese frosting and sweet, salty and umami miso caramel. Chewy, sweet, salty and seriously addicting, you will love these Carrot Cake Cookie Sandwiches!

Carrot Cake Cookie Sandwiches with Miso Caramel

Cup (170 grams) Unsalted Butter

2.5 Tbsp (44 grams) Sweet White Miso, Low Sodium, *See Note

+ 1/8 Cup (75 grams) Packed Brown Sugar

Cup (100 grams) Granulated Sugar

Egg (50 grams)

Tsp (5 grams) Vanilla Extract

Tsp (7 grams) Ground Ginger

Tsp (7 grams) Ground Cinnamon

Tsp Freshly Grated Nutmeg

Tsp (5 grams) Baking Soda

Cup (263 grams) All Purpose Flour, spooned and levelled

Cup Granulated Sugar (100 grams)

Tbsp (27-30 grams) Unsalted Butter

Tbsp (17 grams) Sweet White Miso, Low Sodium

Tsp Vanilla Extract (or 1/2 Tsp Vanilla Bean Extract)

Cup (125 grams) Cream Cheese Softened

Tbsp (30 grams) Unsalted Butter Softened

Tsp Vanilla Extract or 1/2 Tsp Vanilla Bean Extract

Cup (180 grams) Powdered Sugar

Salt

Brown the butter: Use a light-coloured pot to visualize the butter better. Over medium-high heat, melt 3/4 cup of unsalted butter. Once completely melted, stir the butter often with a heat-proof spatula to evenly cook the milk solids (the white specks). As the milk solids cook, they will start to brown, giving you nutty brown butter. This will take around 4-5 minutes total. Before the butter finishes browning, it will foam up. You can swirl the pan to check if the solids have browned. Once browned, remove from the pot and pour into a heat-proof bowl, scraping all the browned bits as well. If you are using a stand mixer, you can pour it directly into your kitchen aid bowl.

Add in 2.5 Tbsp of sweet white miso paste to the hot brown butter. Mix the miso in with a spatula to slightly break up the miso. Ensure the miso is completely covered by the butter and then place it into the fridge to cool for 5-10 minutes until the mixture is just warm to touch.

Remove miso butter from the fridge and in a stand mixer with a paddle attachment, or a bowl with a whisk, add 1/4 + 1/8 cup brown sugar and 1/2 cup granulated sugar. Cream butter and sugars for 1 minute, until well combined.

Add in 1 egg and 1 tsp vanilla extract and mix for 1-2 min until slightly pale and thick.

Add in 1/4 + 1/8 cup finely grated carrot, that has been squeezed dry, along with 2 tsp of ground cinnamon, 2 tsp of ground ginger, and 1/4 tsp freshly grated nutmeg. Mix for around 15 seconds or until well combined.

If you are using a bowl, switch to a rubber spatula. Add in baking soda and all-purpose flour and mix until the flour is just mixed in. Do not over-mix! The cookie dough will be slightly wet and difficult to scoop, so set the dough into the fridge to firm up for 30 minutes, before scooping.

Using a large cookie scoop (around 2-3 tbsp), scoop your cookies onto a tray lined with parchment paper or a silicone mat. To ensure your cookies are fairly uniform, when you scoop your dough, ensure that the bottom of the cookie has a flat edge and the top is rounded. Place the scooped cookies into the fridge again for at least 30 minutes, or freeze for 15 minutes till cookies are firm to touch. You do not need to cover your cookies with saran wrap! (You should get around 16 cookies, giving you 8 sandwiches. But you're welcome to make them as big or as small as you like)

Preheat your oven to 350° Fahrenheit. Place cookies a few inches apart and bake for 10 minutes in the middle rack of the oven. After 10 minutes, the cookies will be puffed up but not fully cooked. Remove from the oven and tap the entire tray 3-4 times to deflate the cookies. Return the tray into the oven for another 3-4 minutes, or until cookies are slightly golden on the edges and the middle is still soft. You do not want to overbake these cookies! Remove from the oven and tap the tray again, 2-3 times until they deflate slightly. Let cookies cool completely.

While your cookies are cooling, work on the miso caramel. In a small pot, with high sides, add 1/2 cup of granulated sugar. Place the pot over medium heat and let the sugar start to melt and caramelize. Do not mix, just occasionally swirl the pot to allow the sugar to melt. Once the sugar turns deep amber and is 95-100% melted (may have small specks of sugar left) remove it from the heat. At this point, you can whisk to dissolve the remaining sugar. This takes anywhere from 3-6 minutes, but make sure you watch this carefully as the sugar can go from caramelized to burnt quickly!

Off heat, add in 2 Tbsp of unsalted butter and 1 Tbsp of white miso and mix immediately. The caramel will start to bubble up, so be careful when mixing! At first, it will look like the caramel has split, but continue to mix until well combined. The caramel will be thick and almost lumpy at this point.

Turn back the heat to medium and slowly pour in 1/3 cup of warm heavy cream, while constantly whisking until the caramel is smooth. Heat the caramel on medium for around 3 minutes, whisking constantly until the caramel has thickened and reduced by almost half.

Before removing from the heat, add in 1 tsp of vanilla extract and whisk in. Remove from heat and pour caramel into a heat-proof bowl. Caramel will still be runny at this point but will thicken as it cools.

Miso Caramel

In a stand mixer with a whisk attachment or a bowl with a whisk, add in 1/2 cup softened cream cheese, 2 tbsp of softened unsalted butter, 1 tsp vanilla extract and a pinch of salt. Cream together till well combined.

Add in half of the powdered sugar (around 3/4 cup), mixing well for around 1-2 minutes before adding the last half. At first, it will look thick, but do not add any cream or milk as this will soften quickly! After adding your last half, mix well for around 2-3 minutes, until slightly thickened, creamy and smooth.

Transfer to a piping bag with a star tip. If your frosting is too runny, place it in the fridge to thicken for 30 minutes.

Cream Cheese Frosting

With your cooled carrot cake cookie sandwiches, line them up, picking two cookies that are similar in size. Place the uniform cookies next to one another.

Picking up one cookie from each sandwich, pipe the cream cheese frosting around the edges of the cookie, leaving a slight 1/2cm border around the outer edge. Leave the middle empty to fill with caramel. When you squish the top cookie together, it will push the cream out, which is why you need to leave a slight edge.

Place around 1-2 tsp of miso caramel in the middle of the frosting. If your frosted cookie is too runny at this point, you can freeze the piped cookie halves for around 15-30 minutes to firm up.

Place the matching cookie on top and give a slight squeeze. Serve immediately! For cookies not consumed the day of, please freeze in an airtight container for up to 3 weeks. Defrost for 30-60min, or until the cookie is soft and completely defrosted. Enjoy!

Assemble

These carrot cake cookies are soft, moist, and warmly spiced. Made with oat flour, almond butter, and flaxseed, they&#x27;re (secretly) healthy enough to eat for breakfast or a snack. Top them with cream cheese frosting for a more decadent treat!

flaxseed

water

oat flour

whole rolled oats

almond flour

baking powder

sea salt

carrots ((about 3 medium))

almond butter

coconut oil (melted)

maple syrup

recipe Vegan Cream Cheese Frosting (optional)

Preheat the oven to 350°F and line two large baking sheets with parchment paper.

In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.

In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In a medium bowl, combine the carrots, almond butter, coconut oil, and maple syrup, and vanilla and stir well. Add the flaxseed mixture and stir well to incorporate.

Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts.

Scoop ¼ cup of batter for each cookie onto the baking sheets. Bake, one sheet at a time, for 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.

When cookies are completely cool, pipe with cream cheese frosting, if desired.

Delicious healthy carrot cake cookies bursting with coconut, raisins and pecans. These naturally sweetened carrot cake oatmeal cookies taste just like the carrot cake you know and love but are healthy enough to enjoy for breakfast!

Healthy Carrot Cake Oatmeal Cookies (made with coconut oil!)

white whole wheat flour or whole wheat pastry flour

coconut oil,

dark brown sugar (or sub coconut sugar)

pecans

raisins

For the glaze:

almond milk

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

In a separate large bowl mix together coconut oil, brown sugar, egg and vanilla until well combined; next fold in shredded carrots. Add in flour mixture and mix with a wooden spoon until just combined. Fold in oats, coconut, pecans, and raisins.

Use a small cookie scoop and drop by tablespoonful on prepared baking sheet. Gently flatten with your hand. Bake for 9-11 minutes or until golden brown around the edges. Cool cookies for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.

To make the glaze: Combine powdered sugar, almond milk and cinnamon in a bowl. Drizzle a tiny bit over cookies, then let dry. Makes about 18 cookies.

Soft and chewy cookies filled with grated carrots, oats, and cinnamon sandwiched with sweet and tangy cream cheese frosting.

unsalted butter

brown sugar (packed)

all purpose flour

old fashioned rolled oats (not quick oats)

coconut (sweetened

walnuts (optional)

cream cheese (softened)

unsalted butter (softened)

sugar (plus more, if needed)

Line two baking sheets with parchment paper (do not place the cookies directly on the baking sheets, they will spread too much). 

Beat butter and sugars for 1minute until light and creamy. Add egg and vanilla and beat to combine, scraping the bowl if necessary.

In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add the flour mixture to the butter mixture and beat on low until just combined. Add the oats, coconut, carrots and walnuts (if using) and mix until just combined. 

Place the dough in the refrigerator for 30 minutes. Meanwhile, preheat oven to 350°F.

Scoop the dough into 2-teaspoon sized mounds and place a couple inches apart on the cookie sheets (make sure they are mounded and not flat). Ensure that the cookie dough mounds are similar in size so that cookies will bake up the same size.

Bake for 9-11 minutes, until golden brown and still slightly underdone in the center. If necessary, rotate your cookie sheets halfway through the baking time to ensure even baking. Optional (for perfectly round cookies): immediately after the cookies come out the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie and gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.

Cool the cookies completely on the baking sheets. Repeat with remaining dough, chilling the dough between batches and allowing the baking sheets to cool completely before adding the next batch of dough.

Once the cookies have cooled to room temperature, place the baked cookies in the refrigerator for 20 minutes. This will help them firm up and make them easier to handle when adding the frosting.

Cookies:

Beat cream cheese and butter until well combined. Add powdered sugar and vanilla extract. Beat until smooth and creamy, scraping the sides and bottom of the bowl as needed. If the frosting appears too thin, add a little more powdered sugar or place it in the refrigerator for about 30 minutes to firm up.

Spread frosting on the underside of half of the cookies and top with another cookie.

Frosting:

https://embed.mediavine.com/videos/qxfvbyvxadrrfdlrn2ry

Carrot Cake Cookies - All the flavors of carrot cake rolled into tasty cookies! Tender oatmeal cookies filled with cinnamon, grated carrots, coconut and walnuts, filled with cream cheese frosting.

These crumbl carrot cake cookies taste just like a holiday carrot cake slice. They are perfectly spiced then topped with homemace cream cheese frosting.

Crumbl carrot cake cookies

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