|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 2g||7%|
|Total Sugars 33g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you love classic, homemade carrot cake, you are going to love these carrot cake cookies. They are easier and faster to assemble than a cake, and will still give you all the chewy, slightly spiced carrot cake vibes of which you covet, but in the convenient form of a cookie.
Although some folks make carrot cake cookies from a cake mix, these cuties are assembled completely from scratch. They call for instant oats and finely grated carrots, both of which contribute to a chewy texture, without making the cookies tough; as well as the regular cookies suspects: flour, sugar, eggs, butter, etc. A microplane is great for finely grating the carrots, but you can also use a box grater in a pinch.
And, if you’re wondering what to fill carrot cake cookies with, the answer is, of course, cream cheese frosting. Although, we love these as sandwich cookies, you could just as easily spread frosting on each individual cookie and serve them almost as little cakes, instead. These would make a lovely addition to an Easter lunch, or around the winter holidays, and would be the MOST popular item at the bake sale.
They are simple to make, transport, and share. And if you have leftover carrots, check out these recipes for all of the delicious things you can make with them.
"These were like a delicious carrot cake-cookie hybrid. The oats and coconut add a really nice texture. My cookie sandwiches were very moreish but also fairly large and filling, so next time I would probably use a slightly smaller scoop to portion out my dough." — Julia Hartbeck
For the Cookies
1 cup unsalted butter, melted and slightly cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon kosher salt
1 lightly packed cup finely grated carrots, from about 2 large carrots
3/4 cup lightly packed sweetened shredded coconut
2 1/4 cups quick cooking oats
2 cups all-purpose flour
For the Cream Cheese Filling
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
2 1/2 cups confectioners' sugar
Prepare the Cookies
Gather the ingredients.
Line 3 baking sheets with parchment paper.
Whisk the melted butter, sugars, and vanilla in a large bowl. Whisk in the eggs.
Sprinkle the baking soda, cinnamon, and salt into the bowl, one at a time, vigorously whisking after each.
Gently fold in the carrots with a rubber spatula, then fold in the coconut and oats.
Gently fold in the flour just until the last few streaks disappear. Do not overmix.
Using a 2-tablespoon portion scoop, or measuring spoons, generously scoop the dough into about 36 dough balls, placing all of them on one of the prepared baking sheets. Freeze for 30 minutes or refrigerate for 45 minutes.
Preheat the oven to 350 F. Evenly divide the dough between all 3 baking sheets, so that there are 12 balls on each sheet.
Bake the cookies until lightly browned and set, about 14 minutes, rotating the baking sheets at the halfway point.
Once the cookies are out of the oven, lightly press each with a spatula to flatten as the cookies will be quite domed. Let cool for 5 minutes, then transfer to a cooling rack to cool completely while you make the filling.
Making the Filling & Assemble
Gather the ingredients
Beat the cream cheese and butter in the bowl of an electric stand mixer fitted with the paddle attachment on medium-low just until combined.
Beat in the vanilla and salt. Gradually beat in the sugar, then continue to beat for an additional 30 seconds on medium speed.
Flip half of the cookies upside down, then dollop each with a generous tablespoon of frosting.
Place the other half of the cookies right side up on top of the frosting and press lightly to adhere.
Place in the refrigerator for 30 minutes to set the frosting before serving.
- These cookies can be stored in the refrigerator in an airtight container for up to 3 days and in the freezer for up to 2 weeks.
- Prior to filling the cookies, you may keep them in an airtight container on the counter for up to 3 days or in the freezer for up to a month.
- You may also keep the frosting tightly covered in plastic wrap in the refrigerator for up to 3 days.
- You can freeze the cookie dough after you scoop it on a baking sheet wrapped in plastic wrap for up to a month.
- The portioned cookies chill briefly in the freezer (30 minutes) or refrigerator (45 minutes) before being baked, but can be left overnight, as well. Cover in plastic wrap if extending the chill time.
- Want to add even more goodness to these delightful cookies? Then switch out half of the oats for crushed barley flakes. The barley adds extra fiber, texture, and flavor.
- Add 1/2 cup of finely chopped nuts and/or raisins along with the coconut.
- Spread frosting on the top of each cookie, if you do not want to make sandwich cookies.
How long can you let the cookies sit out?
You might be wondering how long you can keep your cookies out of the refrigerator when serving them and the answer is a couple of hours. You would not want to leave them out all day, but if you brought them to a party, it would be okay for them to sit on the dessert table for several hours. Although, the cookies are best when the cream cheese filling is cold.
How long can cream cheese sit out for baking?
The same holds true for a block of cream cheese: it’s okay to leave it out on the counter while you bring it to room temperature for instance, which can take several hours, but once it is room temperature, it is a good idea to use it right away. And it would not be a good idea to eat cream cheese or the cream cheese frosting for these cookies, if it had sat out all night on the counter.