Carrot Cake Cookies


For the Dry Ingredients

1 cup quick oatmeal

1 ¼ cup rolled oats, finly processed

½ cup maple sugar

2 teaspoons baking powder

¼ teaspoon baking soda

2 Tablespoons flax meal

1 ½ teaspoons cinnamon

1/8 teaspoon ginger

1/8 teaspoon nutmeg

½ teaspoon sea salt

For the Wet Ingredients

5 Tablespoons milk, divided

3 Tablespoons maple syrup

1 teaspoon vanilla

¼ cup unsalted butter

Other Ingredients

1 cup carrots, grated

¾ cup pecans, chopped

¾ cup golden raisins

For the Cream Cheese Glaze

1 ounce cream cheese, at room temperature

1 cup powdered sugar

1 tablespoon milk

1/4 teaspoon vanilla

Preheat your oven to 350, then line a baking sheet with parchment paper and set aside.

Put flax meal into a small bowl, add 3 Tablespoons of milk, whisk, then set aside.

Put 1 cup of oatmeal into a large bowl.

Next put 1 ¼ cups of rolled oats into a food processor, process for one minute until it is almost flour, add to bowl.

Then add all the remaining Dry Ingredients into a large mixing bowl, whisk thoroughly to combine.

Add wet Ingredients into the dry, stir to mix, then add the remaining 2 Tablespoons milk.

Mix well to combine, using your hands until the mixture forms a cohesive ball.

Fold in the grated carrots, chopped nuts and raisins.

Scoop up 2 tablespoons dough, with slightly dampened hands, roll into a ball and place onto baking sheet

Then flatten into a disk similar size and shape for even baking.

Repeat until all the cookies are rolled and flattened.

Bake for 17 to 18 minutes.

Remove and allow to set on baking sheet for 5 minutes to set up before transferring to a wire rack.

When cookies are completely cooled, drizzle with glaze.

For the Glaze

Mix cream cheese, powdered sugar, milk and vanilla in a medium bowl.

Using a spoon, drizzle the glaze over the cooled cookies.

Let cookies sit until glaze hardens up. Enjoy!
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