Soft and Chewy Carrot Cake Cookies

If you know my mother-in-law, you’ll know she is a cookie fanatic. For any gift-giving holiday or as a thank you, we always give her a gift of cookies of some sort. She also really likes carrot cake. So for Easter, I’m combing the two to make Soft and Chewy Carrot Cake Cookies.

These are perfect for an Easter or spring celebration. They are so tasty. I think they may be my new favorite cookie!

*On another note, these cookies are dairy-free and egg-less. Don’t let this lead you to believe these cookies won’t be good. They are delicious; I promise!

carrotcakecookies

Ingredients:
1 mashed avocado, pit and skin removed and discarded.
½ cup sugar
½ cup brown sugar
½ cup apple sauce
1 tsp vanilla extract
3/4 cup shredded carrots
¼ cup sweetened dried cranberries
1 and ¾ cups flour, sifted
½ tsp baking soda
½ tsp salt
½ tsp ground clove
½ tsp ground ginger
½ tsp ground cinnamon

 

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In a mixing bowl, combine the avocado, sugar, brown sugar, applesauce, and vanilla extract. Using a hand mixer, mix until sugars are dissolved.

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Fold the shredded carrots and cranberries into the wet ingredients.

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In a separate bowl, whisk the flour, baking soda, salt, cinnamon, ground clove, and ground ginger.

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Gradually add the flour mixture into the wet ingredients, while stirring to combine.

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Place rounded spoonfuls (about golf ball size) of carrot cake cookie dough onto a baking sheet lined with parchment paper.

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Bake on 350 degrees Fahrenheit for 8-10 minutes on the middle rack of the oven. About 5 minutes into the baking, carefully remove the cookies from the oven, press the cookies down with the back of a spoon. This will keep the cookies from being so puffy. Return to the oven to finish baking.

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Allow the cookies to cool on the baking sheet a few minutes.

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Then transfer to a cooling rack.

For the Icing:
1 and ½ cups powdered sugar, sifted
¼ tsp cream of tartar
2 tbsp water
1 tsp grated lemon zest
3 tbsp light corn syrup

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While to carrot cake cookies are cooling, combine the powdered sugar, cream of tartar, lemon zest, and water.

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Add in the corn syrup and stir until shiny and smooth.

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When the cookies have cooled completely, dip the tops of the cookies into the icing. If you want, you can smooth the icing over with an offset spatula. Place the cookies back onto a cooling rack that has a baking sheet lined with parchment paper or foil underneath to catch the excess icing. Allow the icing to set and harden on the cookies.

I absolute love the specs of lemon zest showing in the icing. Gives it such a nice pop of color.

carrotcakecookies

Serve the Soft and Chewy Carrot Cake Cookies in a single layer on a serving platter.




Instructions without photos:

Ingredients:
1 avocado, mashed
½ cup sugar
½ cup brown sugar
½ cup apple sauce
1 tsp vanilla extract
¾ cup shredded carrots
¼ cup sweetened dried cranberries
1 and ¾ cups flour
½ tsp baking soda
½ tsp salt
½ tsp ground clove
½ tsp ground ginger
½ tsp ground cinnamon

In a mixing bowl, combine the avocado, sugar, brown sugar, applesauce, and vanilla extract. Using a hand mixer, mix until sugars are dissolved. Fold the shredded carrots and cranberries into the wet ingredients.

In a separate bowl, whisk the flour, baking soda, salt, cinnamon, ground clove, and ground ginger. Gradually add the flour mixture into the wet ingredients, while stirring to combine.

Place rounded spoonfuls (about golf ball size) of carrot cake cookie dough onto a baking sheet lined with parchment paper.

Bake on 350 degrees Fahrenheit for 8-10 minutes on the middle rack of the oven. About 5 minutes into the baking, carefully remove the cookies from the oven, press the cookies down with the back of a spoon. This will keep the cookies from being so puffy. Return to the oven to finish baking.

Allow the cookies to cool on the baking sheet a few minutes, then transfer to a cooling rack.

For the Icing:
1 and ½ cups powdered sugar, sifted
¼ tsp cream of tartar
2 tbsp water
1 tsp grated lemon zest
3 tbsp light corn syrup

While to carrot cake cookies are cooling, combine the powdered sugar, cream of tartar, lemon zest, and water. Stir in the corn syrup and stir until shiny and smooth.

When the cookies have cooled completely, dip the tops of the cookies into the icing. Place the cookies back onto a cooling rack that has a baking sheet lined with parchment paper or foil underneath to catch the excess icing. Allow the icing to set and harden on the cookies.

Serve the Soft and Chewy Carrot Cake cookies in a single layer on a serving platter.

 

 

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