Carrot Cake Cookies
Serves: 16 cookies
Adapted from Amy's Healthy Baking recipe.
  • Cookies
  • 1 cup instant oats
  • ½ cup flour
  • 1½ teaspoon baking powder
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ cup coconut oil or unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup pure maple syrup, room temperature
  • ½ cup grated peeled carrot (freshly grated is best, but store-bought shredded will work too!)
  • Cream Cheese Drizzle
  • 2 ounces of cream cheese (must be room temperature or the frosting will curdle!)
  • ½ cup powdered sugar
  • 1 lemon, juiced
  1. In a small bowl, whisk together oats, flour, baking powder, ground cinnamon, nutmeg, ground ginger, salt.
  2. In a large bowl, whisk together melted butter or oil, egg, vanilla and maple syrup. Slowly incorporate the flour mixture and then fold in carrots, careful not to over mix.
  3. Preheat oven to 325 degrees. Chill dough for at least 30 minutes or longer.
  4. Scoop cookie dough into tablespoon size balls onto a cookie sheet. Bake for 12-15 minutes.
  5. Cool completely.
  6. While cooking, mix cream cheese drizzle. Using a hand mixer or Kitchen Aid, start mixing the cream cheese to soften. Add half of powdered sugar, allow to incorporate and add the rest. Whip until smooth and creamy, scraping down the sides as needed. Add half of the lemon juice and mix until creamy. If needed, use more lemon juice as needed to thin.
  7. Once cookies are cooled, drizzle cream cheese over cookies.
Recipe by Gourmet Gab at