All the flavors of carrot cake in a better-for-you cookie? Yes, please! Each batch has a full serving of vegetables (shredded carrots) in the batter, with applesauce to reduce the oil needed, and dates for a touch of sweetness, which helps lessen the amount of white sugar. The cookies have a lovely, soft texture and make a great snack or dessert treat!
Carrot Cake Cookies
| Prep Time |
Cook Time |
Total Time |
| 15 min |
12 min |
27 min |
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup cinnamon applesauce
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- 1 cup grated carrot (about 1-2 medium carrots, grated)
- 1/2 cup dates, pitted and diced
- 1/2 cup chopped nuts, such as pecans or walnuts
Method
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Whisk together flour, baking soda and baking powder in a large bowl. Create a well in the center of dry ingredients and add applesauce, oil, sugar, egg, and vanilla. Mix until combined. Stir in carrot, dates and nuts into cookie dough until evenly distributed.
- Portion dough into 1-inch balls and place on prepared baking sheet, about 2-inches apart. Lightly flatten dough balls with the palm of your hand. Bake until light golden-brown, about 10-12 minutes.
- Remove cookies from oven and allow to cool on baking sheet at least 10 minutes before serving.
