Carrot Cake Cookies
These Carrot Cake Cookies are the perfect blend of classic comfort and spring flavor. Made with shredded carrots, warm spices, and creamy white chocolate, these cookies offer a delightful balance of sweetness and texture in every bite. Inspired by the beloved carrot cake, with a twist of tropical coconut, they’re an easy and fun dessert for Easter or any spring gathering. Whether you're looking for a quick treat or craving a carrot-inspired indulgence, these cookies are sure to impress and become a new family favorite.
Ingredients
- 2 cups Flour
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Butter, softened 2 sticks
- 1 cup Brown Sugar, packed
- 2 tsps Vanilla Extract
- 1 Egg
- 1 ½ cup Carrots, grated
- ½ cup Shredded Coconut, unsweetened
- 1 ½ cups Cream Cheese Chips *Shop Here , Or Substitute With White Chocolate Chips
- 1 ½ teaspoon Cinnamon
- pinch of Nutmeg
Instructions
- If you don't have time to let your dough chill, preheat your oven from the start to 350 °F
- If you have time to chill your dough, skip the preheating step until you are closer to putting the cookies into the oven.
- Mix the flour, baking soda, and salt (if using) together in a mixing bowl. Put to the side.
- Cream the butter, brown sugar, and vanilla together in another mixing bowl. Add the egg and mix.
- Slowly add the dry flour mixture to the wet mixture. Once combined fold in the Grated Carrots, Cream Cheese Chips or White Chocolate Chips, and the shredded coconut.
- Put the mixing bowl, covered in the fridge to chill for 30 minutes.
- After 15 minutes of your dough's chill time, preheat your oven to 350 °F
- Once the 30 minutes of chill time are up and your oven is preheated, scoop 1 tablespoon of dough to form each cookie on a parchment-lined baking sheet. Be sure to leave space between the cookies.
- Bake the cookies for 13-16 minutes. Remove the cookies when the edges are golden brown.
Tried this recipe?Let us know how it was!
